Vegetarian lentil moussaka (Print Version)
# Ingredients:
→ For the lentils and eggplants
01 -
Three garlic cloves
02 -
Two onions
03 -
25g olive oil
04 -
One red or yellow bell pepper
05 -
200g red lentils
06 -
400g peeled and chopped tomatoes
07 -
400g eggplants
08 -
120g water
09 -
100g red wine (optional)
10 -
A teaspoon of ground cinnamon
11 -
A tablespoon of dried oregano
12 -
Salt and pepper to taste
→ For the béchamel
13 -
30g of margarine, butter, or oil
14 -
400g of regular milk or plant-based alternative
15 -
30g of flour or cornstarch
16 -
100g shredded Parmesan cheese
# Instructions:
01 -
Dice the garlic, onions, and bell pepper by hand or in a food processor. Sauté everything with olive oil for 5 minutes.
02 -
Slice the eggplants thinly. Either steam them or roast in the oven to amp up their flavor.
03 -
Toss in red lentils, the chopped tomatoes with their liquid, water, the red wine if you're using it, oregano, cinnamon, salt, and pepper. Let it simmer 20 minutes or so until the lentils soften.
04 -
Melt a bit of butter, stir in the flour, and mix. Gradually pour in the milk while continuously stirring. Cook it until it thickens. Mix in half the Parmesan (50g).
05 -
Set your oven to 200°C. Grease a baking dish and layer it with eggplants, the lentil mixture, and béchamel. Sprinkle the rest of the Parmesan on top. Bake for 30 minutes until you get a golden crust.
# Notes:
01 -
Easily made vegetarian using plant-based milk and cheese substitutes
02 -
Skip the red wine and use water instead if you'd like