Tom's vegetarian moussaka By author and chef Tom Hunt This vegetarian moussaka by food activist and eco-chef Tom Hunt is full of flavour and sustenance. In his new book “The Natural Cook”, Tom shows us how to put fresh, flavoursome produce center stage in recipes that make use of every ounce of an ingredient. If you prefer meat, add 200g sautéed ground lamb to the recipe instead of the lentils. Ingredients (Serves 4) 1 char-grilled aubergine 1 onion, thinly sliced Glug of light olive oil 1⁄2 tsp cumin seeds 100g puy lentils 800g stewed tomatoes with garlic and oregano or 400g chopped tomatoes 200g spinach or chard, stalks finely chopped, leaves roughly chopped 150g ricotta 150ml live natural yogurt Pinch grated nutmeg Method In a large pan, fry the onion slowly in the light olive oil with the cumin. Meanwhile, simmer the lentils 15 to 25 minutes until tender, then drain. Preheat the oven to 375°F [190°C]. Add the tomatoes to the onion, bring to a boil and add the lentils, then the spinach or chard. As soon as the leaves wilt, remove from the heat. In a bowl, mix the ricotta and yogurt and season with salt and pepper. In an oven-proof dish, layer half the lentil mixture, half the eggplant, then half the yogurt mixture, adding a grating of nutmeg. Then repeat the layers, finishing with the yogurt mixture and another grating of nutmeg. Bake in the oven 25 minutes, until hot right through. Moussaka keeps well in the refrigerator for 4 days. In fact it’s better the day after cooking, as the flavours merge and it sets a little more firmly. Cover and reheat in an oven preheated to 180°C until hot right through. Char-grilled eggplants will keep 4 days in a sealed container in the refrigerator. Return to room temperature before serving.