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LENTIL MOUSSAKA

LENTIL MOUSSAKA
Beaba UK

LENTIL MOUSSAKA 

SUITABLE FROM 9 MONTHS

MAKES 4 PORTIONS / PREPARE 20 MINS / GRILL 20 MINS / COOK 30 MINS

INGREDIENTS

110 gr Puy lentils

1 Aubergine

2 Sweet red peppers

175 gr Passata

55 gr Sun-dried tomatoes

2 tsp Dried mixed herbs

2 Garlic clove

1 Red onion

25gr Cheddar cheese

15gr Wholemeal breadcrumbs

1tbsp Refined Olive oil

INSTRUCTIONS

Pre-heat your oven to 180C.

Cut the cheese in cubes and process in the Béaba Babycook ® until finely grated.

Rinse the lentils thoroughly and place in the rice cooking attachment of your Béaba Babycook ®. Pour 3 measures of water into the heat reservoir. Place the steamer basket inside your Béaba Babycook ® bowl, cover with the lid and start the steam cycle.

Slice the aubergine, brush with a little oil and grill under a medium heat, turning once until golden brown in both sides.

Chop the onion, garlic and pepper in your Béaba Babycook ®. In a frying pan, gently sauté the onion, garlic and pepper until soft. Stir in the dried herbs, cook for 1 minute and turn off the heat.

Layer one half of the aubergine, in the bottom of an ovenproof dish, then put half the lentils, half the onion and pepper mixture and half the mix of sun dried tomatoes and passata.

For younger babies, at this stage you could blend all the cooked ingredients together in the Béaba Babycook ® and add the cheese and breadcrumbs just before serving.

Repeat with a second and third layer in the same order.

Mix together the cheese and breadcrumbs and sprinkle over the top.

Bake for 30 min until golden.

Serve with brown rice or quinoa steamed in your Béaba Babycook ® while the moussaka is in the oven.

TIP:

For a gluten free version, you could use pinhead oats instead of bread crumbs

For a dairy-free option, use dairy free cheese or leave the cheese out and add a few finely chopped seeds to the bread crumbs

NUTRIFACTS  

Onions contain FIBRE to help intestinal transit and prebiotics which feed the beneficial bacterial in your gut.

Lentils are a great source of vegetarian lean PROTEIN. They are widely available, cheap and a healthier alternative to some animal sources of protein such as red meat that is typically high in SATURATED FAT that has been linked by research to heart disease.

To make your lentils even more nutritious, you could sprout them for a couple of days as this allows more of the nutrients to be absorbed.

Aubergines are packed with antioxidants, and flavonoids such as nasunin which has been shown to protect brain cells from damage.

pilar@purplecarrotnutrition.com     www.purplecarrotnutrition.com

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