Lentil Moussaka

Glorious sunshine, blue skies, daffodils in bloom and a spring in our step. As we approach a new season, we can bid farewell to the soups and stews of winter and incorporate the lovely, fresh spring produce into our meals. Luke has been very busy this month. Not only has he learnt to ride his bike ( massive achievement) but he has also been helping prepare the garden by planting beans, tomatoes and his favourite vegetable - aubergine!

The weather was so fine yesterday that we set the outdoor table and enjoyed a delicious lunch in the garden. This simple but lovely vegetarian moussaka is an ideal al fresco dish and is best served with a green salad and warm pitta breads. Enjoy xxx

Luke's Verdict: Are these my aubergines?

Puy Lentil Moussaka:

Recipe/ Serves 4

2 aubergines
275 ml vegetable stock
50g puy lentils
50g green lentils
4 tablespoons olive oil
2 medium onions, finely chopped
1 large red pepper, chopped into 5mm squares
2 cloves garlic, peeled and crushed
1 400g tin chopped tomatoes
200 ml red wine
2 tablespoons tomato puree
1 teaspoon cinnamon
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper

For the topping:

275ml whole milk
25 g plain flour
25g butter
250g tub of ricotta cheese
1 egg
25g mature cheddar
Salt and freshly ground black pepper

Method:

1. Pre-heat the oven to gas mark 4, 350 degrees celsius
2. Cut the aubergine into dices, leaving the skins on. Place in a colander and sprinkle with salt, then put on a small plate with a heavy weight on top to draw out the excess juices.
3. Pour stock into a saucepan with the puy and green lentils. Simmer for 15 minutes until the liquid has been absorbed.
4. In a frying pan add 2 tablespoons of oil and fry the onions until they are soft and golden, then add the chopped pepper and fry for about 4 minutes. Next add the garlic and fry for another minute. Then transfer the whole lot to a plate.
5. With a clean tea towel, pat the aubergines dry then add a further 2 tablespoons of oil to the pan and cook the aubergines on a high heat until golden.
6. Add the tomatoes and the onion and pepper mixture to the pan.
7. In a bowl mix the wine, tomato puree and cinnamon then pour it into the pan. Add the lentils and chopped parsley and leave it to simmer gently while you make the topping.
8. Place the milk, flour and butter in a saucepan and using a balloon whisk, whisk until it comes to a simmering point and becomes a smooth, glossy sauce. Season with salt and black pepper, remove it from the heat and let it cool a little before whisking in the Ricotta cheese followed by the beaten egg.
9. Finally, transfer the vegetable and lentil mixture into a shallow, oven proof dish and spoon the cheese sauce over the top. Sprinkle with the cheese and cook in the oven for 1 hour.

Source: Delia Smith