Red Lentil Moussaka (serves 5)
This one is adapted from a Sainsbury’s recipe. We have assumed that you have olive oil, sugar and a loaf of bread but have bought red lentils and cinnamon (of which there will be plenty left)! Lentils are a great staple for cooking, and the bigger the bag the cheaper they work out (especially if you visit the local supermarkets on the Curry Mile) so this meal could be substantially cheaper than the already reasonable £8.55/£1.71pp!
- 2 aubergines
- 4tbsp olive oil
- 100g dried red lentils
- 200g carrots, sliced thinly
- 3 cloves of garlic
- ½ tsp ground cinnamon
- 2 x 400g tins chopped tomatoes
- 2tbsp sun-dried tomato paste
- 1tsp sugar
- a handful of fresh flat-leaf parsley
- 350g-400g tub of cheese sauce
- Bread or bread rolls
- Preheat the oven to 200ºC, gas mark 4. Slice the aubergine into thin slices, place them on a baking tray and brush with half the olive oil. Bake for 15 minutes, until softened.
- Meanwhile, cook the lentils in a pan of boiling water for 15 minutes. Drain.
- While the aubergine and lentils are cooking, heat the remaining oil in a large frying pan. Add the garlic cubes and fry gently for 5 minutes, or until softened.
- Add the cinnamon, tinned tomatoes, tomato paste, sugar, carrots and the drained lentils to the pan with the garlic. Simmer for 10 minutes. Remove from the heat and stir in most of the chopped parsley.
- Preheat the grill to high. Layer the lentil mix and aubergine slices in a large baking dish, finishing with a layer of aubergine slices. Spoon over the cheese sauce, then place under the grill for 5 minutes, until the top is golden. Garnish with the remaining parsley and serve with your favourite bread (I favour a crusty piece of tiger loaf).
How much does it cost?
|2 aubergines||50p each|
|100g dried red lentils||£1.09 for 500g|
|200g carrots||15p (75p/kg)|
|3 cloves of garlic||49p for 3 bulbs|
|½ tsp ground cinnamon||85p for 65g|
|2 x 400g tins chopped tomatoes||34p per tin|
|2tbsp sun-dried tomato paste||£2.19 for 190g|
|a handful of fresh flat-leaf parsley||80p for 31g (2 handfuls)|
|350g-400g tub of cheese sauce||£1.30 for 375g|
You could save a bit extra by making your own cheese sauce with ingredients that you might already have.
Here’s a bonus recipe for cheese sauce:
- 2 heaped tbsp. of flour
- 1tsp butter (or margarine)
- 300ml milk
- Grated cheese (20-100g)
- Melt the butter in a small pan on a low heat, stir in the flour to create a paste (or roux if you’re French).
- Add the milk bit by bit, stirring until smooth before you add more.
- Take off the heat and stir in the grated cheese (you can use as much as you like depending on taste; if you use mature cheese you’ll need less of it).
- Season with salt and pepper (and a bit of mustard if you like)!
If you add this to cooked pasta it makes macaroni cheese (best grilled for a couple of minutes in our opinion) and you could throw in any leftover cooked meat or vegetables in your fridge (I love a bit of chorizo in mine). If this sauce is a bit thicker than you would like, just add more milk.