Dinner

Lentil Moussaka

Name: Lentil Moussaka
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g Cooked lentils; Two large, about 600 g Aubergine; 400 g Potato; 150 g Onion; One tin (400 g) Chopped tomatoes, tinned; 30 g Tomato purée; 25 g Olive oil; 300 g Greek yogurt, 0% fat; 2 large, about 110 g Egg; 30 g Parmesan; Half a tsp Ground cinnamon; 1 tsp Dried oregano

Layers of roasted aubergine, potato and a cinnamon-scented lentil sauce under a yogurt and egg topping. 30 g of protein for 460 kcal a square.

Calories: 460kcal
Protein: 30g
Fat: 13g
Carbs: 57g

Per serving, makes 4. 40 minutes of work, then 45 minutes in the oven. Published 8 September 2026.

Allergens

Milk
Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Cooked lentils500 g
Cooked weight, green or brown. A pouch is already this.
AubergineTwo large, about 600 g
Sliced 1 cm thick lengthways.
Potato400 g
Sliced 5 mm thick. They go in the oven with the aubergine. Raw, peeled weight.
Onion150 g
Chopped tomatoes, tinnedOne tin (400 g)
Tomato purée30 g
Olive oil25 g
Greek yogurt, 0% fat300 g
Egg2 large, about 110 g
Parmesan30 g
Ground cinnamonHalf a tsp
Dried oregano1 tsp

Method

Brush the aubergine and potato slices with 15 g of the oil, salt them and roast on two trays at 220°C for 25 minutes until the aubergine is soft and the potato tender.
Cook the chopped onion in the rest of the oil for ten minutes, add the purée, cinnamon and oregano, then the tomatoes and lentils. Simmer for 15 minutes until thick and season well.
Beat the yogurt with the eggs and half the parmesan and a pinch of salt.
Layer potato, half the lentils, aubergine, the rest of the lentils and the last of the aubergine in a baking dish. Pour the yogurt over, scatter the remaining parmesan and bake at 180°C for 45 minutes until golden and set.
Rest for 15 minutes before cutting or it will not hold a square.

Worth knowing

Makes four generous squares and is better on the second day, reheated in the oven rather than the microwave.
The yogurt topping replaces a béchamel and is where a quarter of the 30 g comes from. A white sauce made with butter and flour is about 100 kcal more a serving.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.