"When the going gets weird, the weird turn pro." Hunter S. Thompson

Spiced Lentil and Tomato Moussaka

Serves 6

Ingredients

• 6 tbsp olive oil
• 2 large onions, roughly chopped
• 3 large garlic cloves, crushed
• 2 large red peppers, seeded and chopped into large pieces
• 225g (8oz) dried Puy lentils
• 3 x 400g cans chopped tomatoes
• 300ml (.25pt) vegetable stock
• 1-2 tablespoons mango chutney
• salt and freshly ground black pepper
• 3 large aubergines, thickly sliced, about 5mm (.25in)

Cheese Sauce

• 50g (2oz) butter
• 50g (2oz) plain flour
• 600ml (1 pint) milk
• 225g (8oz) mature Cheddar, grated
• 2 teaspoons Dijon mustard
• freshly grated nutmeg to taste

Method

Preheat the oven to 200C/Fan 180C/Gas 6, and lightly grease a large, shallow ovenproof dish, about 25 x 33cm (10 x 13 in).

1. Heat 2 tablespoons of the olive oil in a large saute pan. Add the onions, garlic and peppers and cook gently for about 4-5 minutes until beginning to soften.
2. Add the lentils, tomatoes, vegetable stock, mango chutney and seasoning. Cover and simmer for about 40-60 minutes or until the lentils are cooked. Check the seasoning.
3. Brush the sliced aubergines with the remaining olive oil and season with salt and pepper. Arrange in a single layer on a a baking sheet and place under a hot grill for about 2-3 minutes a side, until the slices are golden brown (you will have to do this in batches).
4. Next, make the cheese sauce. Melt the butter in a medium saucepan, take off the heat and stir in the flour. Return to a low heat, stirring, for 2-3 minutes, then again remove from the heat and gradually add the milk. Bring up to the boil and simmer for about 2 minutes. Add 175g (6oz) of the cheese, the mustard, nutmeg and some salt and pepper.
5. To assemble the moussaka, spoon half the lentil mixture into the the dish, cover with half of the cheese sauce and arrange half of the aubergine slices on top. Repeat with the remaining lentil mixture, cheese sauce and aubergine, and finally sprinkle with the remaining cheddar.
6. Cook in the preheated oven for about 30-40 minutes or until golden on top and piping hot.
7. Serve with crusty bread and a fresh green salad.

To prepare ahead:

Assemble the moussaka as in step 5, but don't cook in the oven yet. Cool, cover and keep in the fridge for up to 1 day. Cook from room temperature in the oven at the same temperature as above for 40-50 minutes until golden on top and piping hot through.

To freeze

Cover and freeze the assembled, but not oven-cooked, moussaka for up to 3 months. Thaw overnight in the fridge and cook as above.