Vegetarian Lentil Moussaka (Print Version)
# Ingredients:
→ For the lentils and eggplant
01 -
2 onions
02 -
3 garlic cloves
03 -
1 yellow or red bell pepper
04 -
25g olive oil
05 -
400g eggplants
06 -
200g red lentils
07 -
400g canned, chopped tomatoes
08 -
120g water
09 -
100g red wine (optional)
10 -
1 teaspoon ground cinnamon
11 -
1 tablespoon dried oregano
12 -
Salt and pepper to taste
→ For the béchamel sauce
13 -
30g butter, margarine, or oil
14 -
400g milk or plant-based milk
15 -
30g all-purpose flour or cornstarch
16 -
100g grated Parmesan cheese
# Instructions:
01 -
Finely chop the onions, garlic, and bell pepper using a knife or food processor. Sauté them in the olive oil for around 5 minutes.
02 -
Slice the eggplants thinly. Steam them or roast them in the oven for a deeper flavor.
03 -
Stir in the red lentils, chopped tomatoes (along with their juice), red wine, water, cinnamon, oregano, and season with salt and pepper. Simmer for 20 minutes or so until the lentils soften.
04 -
Melt the butter, then mix in the flour. Slowly add the milk while stirring constantly. Cook it until it thickens, then mix in 50g of grated Parmesan.
05 -
Heat your oven to 200°C. Take a greased baking dish and layer the eggplants, lentil mixture, and béchamel sauce alternately. End it with a sprinkle of the remaining Parmesan. Bake for about 30 minutes, or until it's nice and golden on top.
# Notes:
01 -
You can make it vegetarian-friendly by using plant-based milk and cheese alternatives.
02 -
Red wine is optional, and you can swap it for water.