Puy lentils are wonderful and I particularly like them as an alternative to minced meat in dishes such as lasagne, shepherds pie, chili and moussaka. They hold their shape on cooking and absorb the flavour of the sauce that they are cooked in which make them perfect for these baked recipes. This is my lighter on the calories version of the classic moussaka dish. By using lentils, not frying the aubergine and using a yogurt topping with no cheese you can save some calories and enjoy a fibre and vitamin rich meal. Saving enough spare calories for dessert, maybe?
There are many different versions of this classic dish from ones that only use eggplant/aubergine, to only using potatoes in the layering. The top can be different too with some using a Béchamel sauce and others an egg enriched savory custard. This version is close to one I ate in Dubrovnik, Croatia during a wonderful holiday a few years back and has both eggplant and potato and the topping is a egg and yogurt mix. The great news for vegans is that soy yogurt works just as well and can be thickened with cornflour instead of egg. I prefer the yogurt topping as it makes it lighter and the tang of the yogurt cuts through the richness of the tomato sauce. If you can eat cheese then a handful of grated cheese on the top works well although I never bother. If you need this dish to be gluten free then make sure the yogurt is gluten free as wheat can be used as a stabiliser in some low fat or dairy alternative yogurts.