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Vegetarian moussaka

Sara Buenfeld
Leave out the lamb and serve up a veggie take on this classic Greek recipe. It's packed with lentils, sweet potato, aubergine and fragrant spices with a creamy cheese topping
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Main Course
Cuisine vegetarian
Servings 6 People
Calories 213 kcal


  • 140 g dried green lentil
  • 2 onions halved and sliced
  • 2 garlic cloves chopped
  • 2 bay leaves
  • 1 tsp dried oregano
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 400 g can chopped tomato
  • 1 reduced-salt vegetable stock cube
  • 200 g sweet potato thinly sliced
  • 1 large aubergine sliced and the biggest slices halved again
  • 250 g low-fat fromage frais
  • 1 large egg
  • 50 g feta cheese crumbled
  • 4 tomatoes thickly sliced


  • STEP 1
  • Heat the oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.
  • STEP 2
  • Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves.
  • STEP 3
  • Meanwhile, beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top. Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for three days in the fridge.


This recipe is sponsored by Mediterranean Supermarket 
Keyword vegetarian, vegetarian dish, vegetarian moussaka