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Lentil Moussaka

Lentil Moussaka
Lentil Moussaka
Heather Nicholds

4 from 1 vote
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Lentil Moussaka

Moussaka is a Greek dish that usually uses ground meat, but we'll swap in lentils. Lentils make a great substitute for a meaty texture, and they are also rich in folic acid a B vitamin that is essential to brain function. This recipe assumes you have some lentils already cooked, or you can use canned.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: Greek
Servings: 6 servings
Author: Heather Nicholds

Ingredients

  • 1 tsp olive oil
  • 1 eggplant, sliced
  • 1 onion, diced
  • 1 clove fresh garlic, diced
  • 2 cup celery, chopped
  • 28 oz diced tomatoes, or fresh
  • 1/2 cup lentils, cooked
  • pinch sea salt, to taste
  • pinch black pepper
  • 1 Tbsp fresh parsley, chopped (or dried)

Vegan Bechamel Sauce

  • 2 Tbsp olive oil
  • 1/4 cup whole grain flour, (approx)
  • 1/4 cup water
  • 2 Tbsp nutritional yeast
  • pinch sea salt
  • pinch black pepper
  • pinch nutmeg

Instructions

  • Saute the eggplant slices in olive oil until soft and golden on both sides. Set aside.
  • In a large saucepan, saute the onion and garlic in olive oil until soft. Saute the celery lightly, then add the tomatoes and cooked lentils. Season with salt & pepper, reduce the heat and let it simmer for 15 min or so. Stir the parsley in at the end.
  • Meanwhile, make the bechamel sauce by warming another pot and adding the oil. Sprinkle the flour into the pot while stirring. Use just enough flour that it starts to form a ball. Allow the flour to cook lightly until it’s slightly darker in color.
  • Add the water in stages, stirring as you add to make sure the flour combines smoothly. Once you’ve added all the water, cover and cook for 10 min or so until you can no longer feel the graininess of the flour in the sauce. Season the sauce to taste.
  • Preheat the oven to 350 degrees F.
  • Layer the eggplant slices and lentil- tomato sauce in an ovenproof dish. End with a layer of eggplant on the top. Pour the bechamel sauce over the eggplant and bake for 30-40 min.
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Nutrition

Calories: 302kcal | Carbohydrates: 44g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 362mg | Potassium: 432mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1300IU | Vitamin C: 20.6mg | Calcium: 100mg | Iron: 4mg
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