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Lentil Moussaka

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Lentils are amazing. They are rich in fiber, iron and protein. They also can be easily added to any kind of plant-based recipes.  This Lentil Moussaka is rich, tasty and wholesome.
Prep Time: 2 minutes
Cook Time: 1 hour
Total Time: 1 hour 2 minutes
This is feeding: 6 people
Author: Michaela Vais @elavegan

Ingredients

Base

  • 2 lbs Potatoes peeled
  • 3 large Eggplants
  • Olive Oil to brush
  • Sea Salt & Pepper to taste

Lentil Mixture

  • 3 cups Lentils cooked
  • 2 cups Tomato Puree
  • 1 cup Tomatoes chopped
  • 1 tbsp Olive Oil
  • 1 large Onion chopped
  • 2 cloves Garlic Minced
  • 2 Bay Leaves
  • 1-2 tsp Dried Thyme
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 1 tsp Coconut Sugar
  • Cinnamon a pinch
  • Sea Salt & Pepper to taste

Bechamel Sauce (you can use mashed potatoes)

  • 2 tbsp Vegan Butter
  • 2 cups Plant-based Milk
  • 3 1/2 tbsp Cornstarch
  • 2 tbsp Nutritional Yeast Flakes
  • Sea Salt & Pepper to taste
  • Nutmeg a pinch
  • Vegan Cheese to taste, optional

Instructions

  • Preheat oven to 390F/200C and prepare two baking sheets with parchment paper.
  • Slice each eggplant lengthwise into 4 pieces. Cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all slices in a single layer on the baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper. Bake in the oven for about 20 min or until lightly brown.
  • Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion & garlic and sauté for about 4-5 min. Add the tomato purée, chopped tomatoes, all spices, and salt & pepper to taste. Finally, add the cooked lentils and let simmer on low heat for about 5 minutes.
  • For the béchamel sauce, add the plant-based milk to a pan/skillet. Mix in the cornstarch, nutritional yeast, salt and pepper, and whisk. Add the vegan butter and bring the mixture to a boil. Let simmer on low heat for a few min until it thickens. Whisk continuously. Remove from heat.
  • Grease a 13″x9″ (33×23 cm) or larger baking dish and arrange half of the potato and eggplant slices on the bottom of the baking dish. Top with the lentil mixture, followed by the remaining potato/eggplant slices. Pour the béchamel sauce on top and spread evenly. Add vegan cheese to taste (optional).
  • Bake in the oven for about 30 min or until golden brown. Garnish with fresh herbs. Enjoy!

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