- 2 tbsp virgin olive oil
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 3 garlic cloves, finely chopped
- 2 whole cloves
- 400g can diced tomatoes
- 400g can brown lentils, rinsed, drained
- ¼ cup chopped fresh continental parsley
- ½ cup water
- 1 bunch kale, stalks removed, leaves torn
- Baked kale leaves, to serve (optional, see note)
- 50g butter
- ¼ cup plain flour
- 2 ½ cups milk of choice
- 30g parmesan, finely grated
- 1 egg, lightly whisked
WHAT TO DO
- Heat 1 tbsp olive oil in a saucepan over medium-high heat. Add onion, carrot, garlic and cloves. Cook, stirring often, for 2-3 minutes, until vegies are soft. Stir in tomato, lentils, parsley and 1/2 cup water. Season. Simmer for 8-10 minutes, until thickened. Set aside.
- Heat remaining 1 tbsp olive oil in a large frying pan over high heat. Add kale. Season. Cook, stirring, for 4-5 minutes, until wilted. Set aside.
- For the white sauce, melt the butter in a small saucepan over medium-high heat until foaming. Add flour and stir for 1 minute or until mixture bubbles. Remove from heat and gradually stir in milk until smooth. Stir over medium heat until mixture comes to the boil and thickens. Stir in the parmesan until melted and combined. Stir in the egg. Remove from the heat and stir until the sauce is smooth.
- Preheat the oven to 180°C/160°C fan forced. Lightly grease a 1.5L (6 cup) baking dish. Spread half the lentil mixture over base of prepared dish. Top with half the wilted kale. Repeat with the remaining lentil mixture and wilted kale. Spoon the white sauce over the top. Smooth the surface. Bake the moussaka for 35-40 minutes or until golden. Scatter the baked kale leaves on top, if using.
For baked kale, place leaves on a lined baking tray. Spray with oil. Bake at 200°C/180°C fan forced for 10-15 minutes, until crisp.