LENTEJAS RECIPE RECIPES

Steps:

• Preheat the oven to 180C/350F/Gas 4 and cook the lentils according to packet instructions.
• For the filling, toss the aubergine slices in the vegetable oil, then drain and season, to taste, with salt and freshly ground black pepper.
• Heat a frying pan over a medium heat, add the aubergine slices in batches and fry for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
• Add the onion, pepper and garlic to the pan and fry for 2-3 minutes, or until softened.
• Add the tomato purée, stir to coat the vegetables in it, then continue to fry for a further 4-5 minutes.
• Add the canned chopped tomatoes and cinnamon stick and simmer for 4-5 minutes.
• Add the lentils and return the fried aubergines to the mixture. Simmer for a further 2-3 minutes, or until warmed through.
• Transfer the mixture to an ovenproof dish and sprinkle over the chopped parsley.
• For the topping, in a bowl, beat together the ricotta, Greek-style yoghurt, eggs and grated nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper.
• Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated parmesan.
• Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately.

Steps:

• Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
• Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• Stir in the tomato puree, remove from heat and stir into the lentils.