Ingredients
Ingredients :
- 250 g green lentils
- 1/4 kale
- 2 shallots
- 2 cloves of garlic
- 400 g canned crushed tomatoes
- 1 tbsp. tomato paste
- 50 cl milk
- 30 g butter
- 2 tbsp. grated Parmesan cheese
- 30 g flour
- 15 cl vegetable stock
- 6 tbsp. olive oil
- salt, pepper ;
- optional: some kale chips to serve
Instructions
Instructions:
Pour the lentils into a large saucepan, then add 75 cl of cold water. Bring to the boil and cook for about 25 minutes. Drain.
Peel the shallots, peel and degerm the garlic, then chop finely. Heat 2 tablespoons of oil in a large casserole dish, then fry the shallots and garlic for 3 to 4 minutes. Add the lentils, crushed tomatoes and tomato paste and mix well. Add the stock, bring to the boil and cook for about 10 minutes, until the lentils are tender. Season with salt and pepper.
Remove the tough veins from the cabbage leaves, chop them coarsely, then fry them 4-5 min in a pan with 2 tbsp oil. Season with salt and pepper.
Melt the butter in a pan, then add the flour. Cook and stir, then gradually whisk in the cold milk. Bring to the boil, then thicken while whisking. Add the Parmesan cheese off the heat. Season with salt and pepper.
Preheat oven to 180°C.
Grease a large dish with the remaining oil. Spread half the lentils, then cover with half the cabbage. Repeat the process, then finish with a layer of parmesan béchamel. Bake in the oven for about 40 minutes, until the moussaka is golden brown.
Decorate with a few cabbage chips (see recipe below) and serve hot.
