Delia's lentil moussaka

It's hard to find soya meat replacements in France, as well as certain pulses, so many vegetarian recipes are difficult to replicate here. However, this ticks the boxes of being hearty, a meal suitable for most children from 5-6 onwards, and pleasing to meat eaters as well as vegetarians.

Serves 4-6

2 aubergines, total weight around 450g, sliced and diced into 1cm pieces
10 fl oz/275 ml vegetable stock
50g Puy lentils
50g green lentils
4 tbsp olive oil
2 medium onions, finely chopped
1 large red pepper deseeded and finely diced
2 cloves garlic peeled and crushed
1 x 400g tin chopped tomatoes, drained
7 fl oz/200 ml red wine
2 tbsps tomato purée
1 tsp ground cinnamon
2 tbsp chopped parsley

Topping:

1 x 250g tub ricotta
10 fl oz/275 ml whole milk
25g plain flour
25g butter
good pinch grated nutmeg
1 large egg
25g parmesan

Preheat oven to 180C/gas 4

Put the stock and Puy lentils into a saucepan, cover and simmer for 15 mins before adding the green lentils. Cover and cook for another 15 mins but which time the fluid should have been absorbed and the lentils soft. Keep an eye on them while they're cooking though, and add extra hot water if required.

While they're cooking fry the onions in 2 tbsps oil for about 5 mins, then add the pepper and cook for a further 4 mins. Add the garlic, cook for 1 min then transfer all onto a plate.

Fry the diced aubergines in oil until evenly cooked. When they're starting to brown, add the tomatoes, onion and pepper mixture to the pan.

In a bowl mix the wine, tomato purée and cinnamon together, then pour over the vegetables. Add the lentils and chopped parsley, season well and let everything simmer gently while you make the topping.

Place the milk, flour, butter and nutmeg in a saucepan and using a balloon whisk, whisk until it comes to simmering point and becomes a smooth, glossy sauce. Season well, remove from heat and allow to cook a little before whisking in the ricotta followed by the beaten egg.

Finally, transfer the vegetable and lentil mix to an earthenware dish, and spoon the sauce over the top, taking it right to the edges. Sprinkle with parmesan and cook for 1 hour. Allow to rest for 15 mins before serving.