Potato and Lentil Moussaka
| Yield: | 4 Servings |
| Categories: | Casseroles |
| 600 | g | Brinjals; sliced into 5mm slices |
| 1 | c | Whole brown lentils |
| 2 1/2 | c | Water |
| 1 | lg | Onion chopped |
| 1 | Leek chopped | |
| Garlic to taste | ||
| 1 | Stalk celery chopped | |
| 1 | Red or green pepper; chopped | |
| 300 | g | Mushrooms; sliced |
| 1 | c | Chopped green beans |
| 400 | g | Tomatoes peeled and chopped |
| DIVIDER | --or- | |
| 1 | cn | Tomatoes chopped |
| 2 | ts | Sugar |
| 2 | ml | Cinnamon! |
| Parsley; origanum and basil to taste | ||
| Cornflour or potato flour to thicken | ||
| 4 | lg | Potatoes; peeled chopped and steamed until tender |
| 1 | c | Soya milk |
| 3 | ml | Baking powder |
| 1 | pn | Dry mustard |
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