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Deliciously Hearty Lentil Moussaka

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A comforting and hearty vegan lentil moussaka featuring layers of roasted eggplant, flavorful lentils, and a creamy vegan béchamel sauce.

Ingredients

Scale
  • 2 medium eggplants
  • 1 cup lentils
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 cups plant-based milk
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 1/4 cup nutritional yeast
  • 2 tablespoons olive oil (for béchamel)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants into 1/2-inch thick rounds, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry.
  3. Cook the lentils according to package instructions (20-25 minutes), then drain and set aside.
  4. In a skillet, heat 2 tablespoons of olive oil and sauté the onion and garlic until softened (about 5 minutes). Add in diced tomatoes, lentils, oregano, cinnamon, salt, and pepper, and let simmer for 10 minutes.
  5. For the vegan béchamel, melt 2 tablespoons of olive oil in a saucepan, whisk in the flour, and cook for 1 minute. Gradually add the plant-based milk while whisking until thickened (about 5 minutes). Stir in nutritional yeast and lemon juice.
  6. In a baking dish, layer half of the eggplant, followed by the lentil mixture, another layer of eggplant, and then top with the béchamel sauce.
  7. Bake for 30-40 minutes until golden and bubbly, then let cool for 10 minutes before serving.

Notes

Make a larger batch of the lentil filling for wraps or snacks; store leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://us.recipesfood.org/lentil-moussaka/

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