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Lentil and lamb moussaka recipe

Lentil & lamb moussaka


1 tbsp olive oil
1 onion , chopped
1 garlic clove , crushed
1 aubergine , diced
250g lean minced lamb
400g can lentils in water, drained
400g can chopped tomatoes
500g cooked potatoes , diced
2 tsp dried oregano
½ tsp cinnamon
150ml hot vegetable stock
500g tub Greek yogurt
1 egg , beaten

Heat the oil in a large frying pan. Add the onion and cook for 3 mins until starting to colour and soften. Add the garlic, aubergine and lamb, then cook for 5-10 mins until the mince is brown and the aubergine is softened.
Stir in the lentils, tomatoes, potatoes, oregano, cinnamon, some seasoning and the stock. Increase the heat and simmer for 10-15 mins until the mixture thickens.
Heat grill to high. Transfer the lentil and lamb mix to an ovenproof dish. Mix the Greek yogurt with the beaten egg, then pour on top of the lentil and lamb mix. Grill for 5 mins until the top is bubbling and golden.
343 kcalories, protein 20g, carbohydrate 29g, fat 17 g, saturated fat 9g, fibre 6g, sugar 8g, salt 0.59 g

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One comment

  1. Hey there, You have performed a great job. I will definitely digg it and personally suggest to my friends. I’m sure they’ll be benefited from this web site.

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