Creamy red lentil moussaka

You won't miss the meat in this hearty veg dish, as it's full of vibrant Mediterranean flavours.

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

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You will need

2 x 400g tins Taste the Difference Pomordorini cherry tomatoes in rich tomato sauce
2 tablespoons sun-dried tomato paste
½ x 28g pack fresh flat leaf parsley, roughly chopped
350g tub Italian three cheese sauce
4 Taste the Difference crusty multi-seed rolls, to serve

Preheat the oven to 200°C, fan 180°C, gas mark 4. Put the aubergine slices on a baking tray and brush with half of the olive oil. Bake for 15 minutes, until softened.
Meanwhile, cook the lentils in a pan of boiling water for 15 minutes, adding the carrots for the final 7 minutes of cooking time. Drain.
While the aubergines, lentils and carrots 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 and the drained lentils and carrots 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 the rolls.

Cook's tip: Feeding a crowd? This can easily be doubled and made in a larger dish.

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