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Vegetable and lentil moussaka
1 h active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 405
  • Fat about 19g
  • Carbohydrates about 39g
  • Protein about 14g
This is needed
This is needed for 4 people
Lentil ragout
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 250 g mushrooms, finely chopped
  • 1 tin chopped tomatoes (approx. 400 g)
  • 0.5 red chilli pepper, deseeded, cut into rings
  • 0.5 celeriac (approx. 200 g), diced
  • 80 g brown lentils (beluga lentils)
  • 2 tbsp oregano, finely chopped
  • 2.5 dl water
  • 1 tsp salt
  • a little pepper
  • 1 aubergine, cut into slices approx. 5 mm thick
  • 1 tbsp olive oil
  • 0.25 tsp salt
Mashed potatoes
  • 110 g potato flakes (e.g. Stocki)
  • 3 dl water
  • 1 pinch nutmeg
  • 40 g butter
  • 0.5 tsp salt
To gratinate
  • 50 g Sbrinz, grated
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Lentil ragout
Heat the oil in a pan. Sauté the onion, garlic and chilli pepper for approx. 3 mins. Add the celeriac and mushrooms, continue cooking for approx. 10 mins. Add the tomatoes, lentils and oregano, pour in the water. Bring to the boil, reduce the heat, cover and simmer for approx. 10 mins. Remove the lid and simmer for approx. 10 mins. until cooked, season.
Heat the oil in a frying pan, fry the aubergine slices for approx. 5 mins. on each side, season with salt and set aside.
Mashed potatoes
Prepare the mashed potatoes according to the packet instructions, stir in the butter, season and leave to cool.
To gratinate
Transfer the lentil ragout to the prepared dish, place the aubergines on top. Spoon the mashed potatoes on top of the aubergines, smooth down. Sprinkle the Sbrinz cheese on top. Gratinate for approx. 15 mins. in the upper half of an oven preheated to 220°C.

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