Lentil and Vegetable Moussaka
Ingredients
1 onion
3 carrotfs
2 tomatoes
7oz lentils
1 veg stock cube
2 courgettes
250gm healthy cottage cheese
2 eggs
1oz cheese
herbs
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Preheat oven to 200c or gas mark 6. Chop the onion, cube the carrots and tomatoes
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Heat oil in pan and add these vegetables and cook for a few mins until they begin to soften. Add the lentils and herbs. Crumble the stock cube into 1/2 pint of water and add to the pan. Cover and cook gently for abouot 20mins until the lentils are cooked Stirring occasionally
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Cut the courgette into rounds and gently fry them until soft.
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Place the cooked lentils into an oven proof dish and then layer the courgette over it so it covers the lentils completely.
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Mix the cottage cheese with the eggs using a food processor. Mix until smooth and pour over the courgettes. Finally grate the cheese and sprinkle over the cottage cheese mixture.
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Cook for 20-25 mins until golden brown
(recipe and photo by Jo Wells)
