Calling all vegans! Try this lentil moussaka recipe today
Moussaka is a traditional dish with origins in the Balkans and the Middle East, often associated with Greek cuisine. This layered casserole typically features eggplants, potatoes, and a meat sauce, topped with bechamel. Our vegan version replaces meat with lentils and uses an eggless bechamel, making it suitable for those following a plant-based diet. All set? Well, let's get cooking!
Gather the following ingredients
You'll need two eggplants, three potatoes, a cup of lentils, one chopped onion, two minced garlic cloves, a can of crushed tomatoes (14 ounces), and two tablespoons of tomato paste. Season with a teaspoon of oregano and cinnamon. For cooking: olive oil, salt, pepper. For bechamel: two cups almond milk, four tablespoons each of flour and olive oil, and a pinch of nutmeg.
Prepare the vegetables
Begin by slicing the eggplants into half-inch thick rounds. Lay them on a baking sheet lined with paper towels and sprinkle with salt to draw out bitterness. Set aside for about 20 minutes. Meanwhile, peel and slice the potatoes into quarter-inch thick rounds. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) in preparation for baking.
Cook lentil mixture
Rinse the lentils thoroughly and cook them in boiling water until tender but not mushy; this should take about 20 minutes. In a separate pan over medium heat, saute the onion and garlic in olive oil until translucent. Add cooked lentils to the pan along with crushed tomatoes, tomato paste, oregano, cinnamon, salt and pepper. Simmer for 10 minutes until flavors meld.
Assemble moussaka
Pat eggplant slices dry, brush with oil, and bake for 25 minutes until browned. Do the same with potato slices, baking them for 15 minutes or until tender. In a greased dish, layer half the potatoes, top with half the eggplants, and add all the lentil mixture. Repeat with remaining potatoes and eggplants, finishing with an eggplant layer.
Make Bechamel sauce
To prepare the bechamel sauce, start by heating olive oil in a saucepan over a medium flame. Whisk in the flour to form a smooth roux. Slowly pour in the almond milk, stirring constantly to avoid any lumps. Add a pinch of salt and some nutmeg for flavor. Keep stirring until the mixture thickens sufficiently to leave a coating on a spoon when dipped.
Bake moussaka
Drizzle the bechamel sauce over the moussaka, ensuring it blankets all layers. Transfer to a 375-degree Fahrenheit (190 degrees Celsius) oven and bake for 45 minutes, or until the top turns golden brown and bubbles. After baking, let the moussaka rest for 10 minutes before serving. This pause allows it to firm up for easier slicing.
