Moussaka with Vegan Mince, Lentils & Eggplant

• Rinse the lentils in a sieve and then let them drain.
• Chop the onion.

• Heat a drizzle of olive oil in a large frying pan and fry the onion for 1 minute over medium-high heat.
• Add the vegan mince, oregano, Middle Eastern spice mix and ras el hanout. Crumble in the stock cube (see pantry for amount) and fry for 1 - 2 minutes. Deglaze with the balsamic vinegar.
• Add the passata, water for the sauce (see pantry for amount) and lentils to the pan and stir together. 
• Add salt and pepper to taste and simmer the sauce for 2 - 3 minutes over low heat.

• Pour a layer of sauce over the bottom of an oven dish, then cover with the eggplant.
• Pour another layer of sauce over the eggplant. Repeat these steps until you've used all of the sauce, ending on a layer of eggplant.
• Top with the yogurt, season with black pepper and scatter over the grated cheese.

• Bake the moussaka for 15 - 20 minutes, or until the crust turns golden brown (see Tip).

Tip: turn on the grill setting for the last 5 minutes for a lovely golden-brown finish.