A fresh, contemporary take on a traditional Sicilian vegetable stew. I’ve also added Borlotti Beans to make a substantial, super healthy meal! Suitable for a Vegan diet.
NO GLUTEN OR DAIRY.
Two types of lentils are cooked slowly in wine, red pepper and aubergine. The traditional Moussaka topping has ricotta cheese added to it to make a light, fresh contrast to the rich lentil mixture. A dusting of Parmesan Reggiano and nutmeg is used to finish the dish.