Serves
4
Kale and lentil moussaka
A great vegetarian bake of the classic Greek Moussaka
Ingredients
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 1 large carrot, peeled, finely chopped
- 1 celery stick, finely chopped
- 3 garlic cloves, finely chopped
- 3 whole cloves
- 2 tbsp tomato puree
- 1 can chopped tomatoes
- 1 can brown lentils, drained, rinsed
- 1 bunch fresh parsley, chopped
- 150ml vegetable stock
- 180g curly kale, chopped, large stems removed
- 50g and 1 tbsp butter
- 70g coconut flour
- 625ml organic whole milk
- 30g grated parmesan
- 1 egg, beaten
Directions
- Preheat oven to 180°C.
- In a large pan, add the oil, onion, carrot, celery, garlic, and cloves. Stirring constantly on high heat, cook for 6 minutes or until the veg starts to soften.
- Add the puree, chopped tomatoes, lentils, parsley, vegetable stock, and season with salt and pepper. Simmer for 10-15 minutes until it has thickened. Set aside.
- In a frying pan, add 1 tbsp of butter and the kale and mix on high heat for a few minutes until the kale starts to wilt. Set aside.
- In another pan, add the rest of the butter and melt on a medium heat. Add the flour and whisk to make a thick paste.
- Gradually add the milk, whisking often. Bring to the boil then reduce heat.
- Add the parmesan and stir until melted, then add the egg and mix until smooth. Season with salt and pepper.
- In a small roasting dish, add half the lentil mix to cover the bottom and then add half the kale on top, then repeat this process again.
- Top that with the white sauce so it evenly covers the top.
- Bake in the oven for 30-40 minutes until the top is starting to brown.
- Serve hot.
- Kcal: 532
- Protein: 24g
- Fats: 28g
- Carbs: 35g
- Fibre: 20g
