Mediterranean-style Roasted and Layered Veggies

with Lentils and Cheese
Calorie smart
This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!
Cooking time: 30 min
Cals 604 · Prot 29 · Carbs 72 · Fat 23
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Canned lentils
265 Grams
Red onion
1 Piece
Garlic cloves
1 Piece
Olive oil
1 Tbsp
1 Tsp
Smoked paprika powder
2 Grams
Cumin powder
2 Grams
Chopped tomatoes
400 Grams
Vegetable stock cube
1 Piece
15 Grams
15 ML
Cinnamon powder
1 Gram
100 ML
Black pepper
0.5 Tsp

Roasted veg

1 Piece
Small zucchini
2 Piece
Olive oil
1 Tbsp


Pine nuts
20 Grams
30 Grams
Feta cheese
100 Grams
Fresh basil
15 Grams


1 Bake
Preheat the oven to 200°C/180°C fan. Slice the eggplants and zucchini into 0.5 cm thick rounds. Place them on a lined baking tray. Drizzle with olive oil and sprinkle with salt. Bake for 20 min. 
2 Prep
Meanwhile, drain and rinse the lentils. Peel and mince the onion and garlic. Heat a dry pan over a medium heat. Toast the pine nuts for 4 min or until browned. Add to a bowl. Reserve the pan. 
3 Onion
Heat the reserved pan over a medium-high heat with a drizzle of oil. Cook the onion with a pinch of salt for 4 min or until softened. 
4 Simmer
Add the garlicpaprika and cumin. Cook for 1 min. Add the chopped tomatoesstock cubelentils, honeytamari, a pinch of cinnamon and the measured water. Simmer for 10 min. Season with salt and pepper.  
5 Prep
Meanwhile, grate the Parmesan. Crumble the feta. Pick the basil.
6 Assemble
Spoon 1/3 of the lentils into serving bowls, top with 1/2 of the sliced eggplant and zucchini, followed by 1/2 of the Parmesan. Repeat. Top with a final layer of lentils. Garnish with the toasted pine nuts, fresh basil leaves and crumbled feta
Tips for fussy eaters
Not keen on cinnamon in a savoury dish? Simply leave it out!
Pro tip
Fancy a more classic moussaka? Layer the lentils, veg and cheese in a baking dish, top with mozzarella and bake for 15 minutes.

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