Lentil moussaka

One onion, chopped finely
1/2 a bulb fennel, and some of the fronds, chopped
2 large cloves garlic, mashed
1 tsp Paprika
1 tsp Smoked Paprika
1 tablespoon Tomato puree
1 tsp Cumin seeds
a few shakes Worcestershire sauce (optional)
about 2 cups Puy lentils
One medium aubergine
One large (baking) potato
One tin tomatoes
Chilli oil (optional)
Parmesan Cheese
Butter or Oil
Olive oil
Salt, Black Pepper

Fry the onion in some olive oil, then add fennel and garlic and fry
until softened. Add the paprika and fry for 30 seconds or so. Add the
tomato puree and stir and fry until it dries out slightly. Now add
cumin, lentils, Worcestershire sauce, and enough water to cover the
lentils. Cook slowly until the lentils are done.

Meanwhile, score the aubergine skins and slice into ~0.5cm slices.
Salt, and leave in a colander or sieve for about 30minutes, then rinse
and pat dry.
Slice the potato into rounds as thinly as possible.

When the lentils are done, put about half in an ovenproof dish. Lay
the aubergine slices on top in a layer. Roughly break up the tinned
tomatoes and layer them over the aubergines. Pour the tomato juice
evenly over the aubergines. Drizzle with chilli oil, and thoroughly
sprinkle with Black Pepper.
Now top with the remaining lentils.
Layer the potato slices over the top. Add grated parmesan liberally,
and dot with very small knobs of butter or drizzle a little oil over.

Bake for 30-40m in a medium oven until all bubbly and golden brown on top