SIRT- Lentil & Kale Moussaka
Recipe Credit:
Serves 4
Ingredients:
2 TBS extra virgin olive oil
1 red onion, diced
2-3 garlic cloves, crushed
100g celery, diced
100g carrots, diced
1 TBS oregano
1 TBS rosemary
2 bay leaves
150ml red wine
300ml vegetable stock
1x 400g tin of green lentils, drained and rinsed
1x 400g tin of crushed tomatoes
1x 700g passata sauce
150g kale, finely chopped, of blitz n a food processor
4 large eggplants
optional Chocolate Collagen Powder
White Sauce:
60g butter or coconut oil, or both
65g buckwheat flour, or plain
750mls milk or dairy free alternative, or both
100g grated cheese
Method:
In a large heavy based saucepan, heat 1 TBS of oil and cook off onion, garlic, celery and carrot over medium heat for 3-5 minutes until caramelised. Add the herbs, wine and stock and bring to the boil.
Add the lentils, tomatoes and passata, bring to boil then reduce to a simmer for 30 minutes. Cover with a lid.
Then add the kale and cook for a further 10 minutes.
Heat the oven to 200°C. Slice the eggplants lengthways ( I do mine now at a time) into 1cm thick slices. Brush lightly with olive oil and place in the oven on baking paper. Bake for 8 minutes on each side, then transfer to plate. Continue with remaining eggplants.
Increase heat to 220°. To make the white sauce, heat milk until warm. In a medium saucepan melt the butter, remove from heat once melted and add flour and use whisk to mix together. On a low heat cook and stir fro around 1 minute..
Gradually add the warm milk, and keep whisking free of any lumps. Add all but a handful of cheese and set aside.
To assemble, place a small amount of the sauce over the bottom of an ovenproof dish. (Fairly large or two small trays are also fine). Cover with a layer of eggplant, white sauce, red sauce and repeat until you are out of ingredients. Finish off the top layer with white sauce and extra cheese.
Bake in the oven for around 30 minutes or until cheese has melted and browned.
Hope you enjoy!