Greek Lentil Moussaka with Béchamel

Name: Greek Lentil Moussaka with Béchamel
Total time: 40 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 2 whole large aubergines; 200 g red lentils; 1 large onion; 3 whole garlic cloves; 400 g tinned chopped tomatoes; 2 tbsp tomato puree; 2 tsp dried oregano; 1 tsp ground cinnamon; 4 tbsp olive oil; 40 g butter; 40 g plain flour; 400 ml whole milk; 100 g feta cheese; 50 g parmesan cheese; 2 whole bay leaves

Roasted aubergine layers with simmered red lentils, topped with béchamel thickened with flour, finished with feta and parmesan.

40 min 1834 kcal/serving serves 2

Protein, carbs and fat with a free account

2 whole large aubergines
200 g red lentils
1 large onion
3 whole garlic cloves
400 g tinned chopped tomatoes
2 tbsp tomato puree
2 tsp dried oregano
1 tsp ground cinnamon
4 tbsp olive oil
40 g butter
40 g plain flour
400 ml whole milk
100 g feta cheese
50 g parmesan cheese
2 whole bay leaves

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Greek Lentil Moussaka with Béchamel

Protein, carbs and fat for this dish

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