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The 11th May – 17th May marks National Vegetarian Week. National Vegetarian Week is all about enjoying delicious plant based food. During the current circumstances, a lot of us will have more time on our hands so why not try something new?

Our Executive Chef Paul Mattocks has created this dish especially for the Club Dining Room at the VSC, why not try it at home?

Lentil Moussaka with Italian Tomatoes

Serves 4


2 aubergines
2 courgettes
200 grams potatoes
green lentils (soak in cold water overnight)
2 carrots
1 red onion
¼ bunch of thyme
1 clove of garlic
2 tins of chopped tomatoes
2 plum tomatoes
olive oil
salt and pepper to taste

1. Slice the aubergines, courgettes and potatoes 5mm thick, season with salt & pepper and brush with olive oil and place into a tray..

2. Pre-heat a frying pan or ribbed skillet on the stove.  Grill both sides of vegetables and potatoes until it is cooked. (Potatoes will need a bit longer)

3. Finely dice the onion & carrot and sauté together with the garlic and the thyme. Then add the lentils and chopped tomatoes and ½ pint water and simmer for 20 – 30 min until the lentils are cooked. Remove from heat, season and set aside

(If too watery you can add a spoon of tomato ketchup or tomato puree)

4. Layer an oven proof serving dish as follows: Lentils, Aubergine & Courgette, Lentils, Potatoes, Lentils, Aubergine & Courgettes until the tray is 80% full.

5.  Can Sprinkle with parmesan and cook in the oven for 25 min at 180c

6.  Use your imagination to serve. 

Like it spicy? Add some chilli flakes or some chillies to spice it up!