Vegan Lentil Moussaka
Hey everyone! Today, I'm excited to share with you a delicious and hearty dish that's perfect for vegans and non-vegans alike: Vegan Lentil Moussaka. This comforting casserole is filled with layers of flavorful lentils, tender eggplant, and creamy béchamel sauce, making it a satisfying and nutritious meal for any occasion. Let's dive into the wonderful world of plant-based cooking with this mouthwatering recipe!
Equipment
- Baking dish
- Saucepan
- Mixing bowls
- Chef's knife and cutting board
- Wooden spoon or spatula
Ingredients
- 1 cup dried green or brown lentils
- 2 large eggplants, sliced into rounds
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Cook the lentils according to the package instructions until tender. Drain any excess liquid and set aside.
- Preheat the oven to 400°F (200°C). Place the sliced eggplant rounds on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast in the oven for 20-25 minutes, or until golden brown and tender.
- In a saucepan, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Stir in the diced tomatoes, tomato paste, dried oregano, and dried thyme. Cook for 5-7 minutes, until the sauce has thickened slightly. Season with salt and pepper to taste.
- In a greased baking dish, layer the cooked lentils, roasted eggplant rounds, and tomato sauce, repeating until all the ingredients are used up.
- Prepare the béchamel sauce according to your favorite recipe or using a vegan béchamel sauce recipe. Pour the sauce evenly over the top of the assembled layers.
- Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
- Remove the moussaka from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley before serving.