Lentil and Kale Moussaka

Ingredients

• 300 g Berg lentils
• 2 shallots
• 3 cloves garlic
• 1 Carrot
• 500 g kale
• 2.5 tbsp olive oil
• Salt
• Pepper
• 400 g chopped tomatoes (canned)
• 1 tbsp tomato paste (15 g)
• 2 cloves cloves
• 150 ml Vegetable broth
• 1 Handful Parsley (5 g)
• 2 tbsp butter (à 15 g)
• 2 tbsp spelt whole grain flour (à 15 g)
• 500 ml milk (1.5% fat)
• 30 g Montello cheese (30% fat i. Tr.)

Instructions

1. 1.

   Rinse the lentils and cook them al dente in boiling water for about 15 minutes. Then drain and set aside.

2. 2.

   Meanwhile, peel and finely dice the shallots and garlic. Peel, scale, and finely dice the carrot.

3. 3.

   Clean and wash the kale; strip the green from the thick leaf ribs, tear into pieces, and pat dry. Heat 1 tbsp of oil in a pan and sauté the kale for 4-5 minutes over medium heat, then season with salt and pepper.

4. 4.

   Heat 1 tbsp of oil in a pot. Sauté the shallots, garlic, and carrot for 3 minutes over medium heat. Add lentils, tomatoes, tomato paste, and cloves, and pour in the broth. Simmer gently for about 10 minutes. In the meantime, wash, shake dry, and finely chop the parsley. Season the lentils with salt and pepper.

5. 5.

   Melt the butter in a pot. Sprinkle in the flour and sauté until lightly browned. Gradually pour in the milk and simmer the sauce with stirring for 7-10 minutes over low heat until thickened. Grate the cheese finely. Season the sauce with salt and pepper and stir in the cheese.

6. 6.

   Grease a baking dish with the remaining oil. Fill with half of the lentil mixture, cover with half of the kale. Fill with the remaining lentils and the rest of the kale, and pour the sauce over everything. Bake the lentil and kale moussaka in a preheated oven at 180 °C (160 °C convection; Gas: level 2-3) for 30-35 minutes until golden brown. Sprinkle with parsley.