Red Lentil Moussaka with Flaked Almonds & Salad

Red Lentil Moussaka can be served as a delicious lunch or dinner. The combination of red lentils and whole grain rice provides a “complete protein” source. By adding vegetables and healthy fats to this dish ensures blood sugar is kept steady which is essential in many aspects of health.  A dish full of fibre gives you a feeling of fullness and can support digestive issues too.

Isabel Ballesta

Recipe by Isabel Ballesta
Serves - 2
Prep. Time - 10 min
Cooking Time - 45 min


  • ½ Aubergine, thinly sliced
  • 100g Red Lentils
  • 50g Brown basmati rice
  • ½ Red onion, finely chopped
  • ½ Red pepper, finely chopped
  • 30g Feta cheese, crumbled
  • 1 Egg
  • 1 clove garlic
  • Pinch of each: mix spiced, nutmeg, cinnamon, black pepper, oregano
  • 1 bay leaf
  • Flaked almonds


  • Combine the basmati rice, lentils and Bay leaf and simmer in water till tender. Around 20-25 minutes
  • Combine onion, red pepper, garlic and spices and stir through the cooked rice mixture
  • Layer the rice mixture with the aubergine slices in an ovenproof dish
  • Whisk egg and feta cheese in a bowl and pour over aubergine dish
  • Bake in the oven at 180 degrees for around 20 minutes or until the aubergine is cooked through
  • Sprinkle flaked almonds over the dish and return to the oven for 5 minutes
  • Serve with a side of salad drizzled with olive oil

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