3 garlic cloves, peeled and crushed
2 red peppers, deseeded and chopped into large pieces
2 Tblsp tomato puree
2 tsp dried oregano
1 tsp dried thyme
1 bay leaf
225g dried Puy lentils
1 Tblsp tomato ketchup
3×400g tins chopped tomatoes
300ml vegetable stock
salt and pepper
3 large aubergines, thickly sliced
4 Tblsp olive oil
For the cheese sauce:
560ml natural yoghurt
225g cottage cheese
175g hard cheese, grated
Preheat the oven to 200°C (400°F) Gas Mark 6. Heat about 2 tbsp olive oil in a large frying pan. Add the onions, garlic, peppers and cook gently for about 10 minutes or until the onion just turn golden brown and the peppers have softened.
Add the lentils, herbs including the bay leaf, tomato puree, tomato ketchup and to the pan and stir it around for a couple of minutes. Add the chopped tomatoes and stock and bring everything to the boil. Reduce the heat and bring everything to a simmer. Remove any scum that comes to the surface whilst the lentils are cooking. Simmer the lentils for about 50 – 1 hour minutes or until the lentils are cooked, remove the bay leaf. This step can be done the day before or you can cook the lentils this way and freeze them for later use. Just make sure to thoroughly defrost them overnight in the fridge before you use them.
Meanwhile, preheat the grill or a frying pan. Brush the aubergine slices with the remaining olive oil and season to taste. Cook the aubergine in batches until tender, soft and golden brown. This usually takes about 10 minutes on each side.
Beat together the eggs, yoghurt, cottage cheese and grated hard cheese.
To assemble the Moussaka, spoon half the lentil mixture into a large dish about 25×33cm. Cover with half the aubergine slices then spoon over half the cheese sauce mixture. Repeat with the remaining lentil mixture, aubergine slices and cheese sauce.
Cook in the oven for about 30-40 minutes at 200°C (400°F) Gas Mark 6. or until golden on top and piping hot.