Spiced Lentil Moussaka

A vibrant twist on the traditional Greek moussaka, this Spiced Lentil Moussaka incorporates hearty lentils with warm spices, making it a perfect vegetarian comfort dish. Packed with flavor, it offers a delicious blend of textures and aromas, appealing to both vegetarians and meat-lovers alike.

Prep time: 30 minutes
Cook time: 1 hour
Serves: 4

Ingredients

1 large eggplant, sliced

1 tbsp olive oil

1 cup green lentils, cooked

1 large onion, chopped

2 cloves garlic, minced

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp ground coriander

1 can (14 oz) crushed tomatoes

1/2 cup vegetable broth

1/4 cup red wine

Salt and pepper to taste

2 tbsp fresh parsley, chopped

1 cup béchamel sauce (made with 2 tbsp butter, 2 tbsp flour, 2 cups milk, 1/4 tsp nutmeg, salt)

1/2 cup grated parmesan cheese

Instructions

1. Preheat oven to 375°F. Grease a baking dish.

2. Brush eggplant slices with olive oil, season with salt and pepper, and bake for 20 minutes until soft.

3. In a skillet, sauté onion and garlic until translucent. Add cumin, cinnamon, and coriander; cook for 1 minute.

4. Stir in cooked lentils, crushed tomatoes, vegetable broth, red wine, salt, and pepper. Simmer for 15 minutes.

5. Layer half of the eggplant slices in the baking dish. Spread lentil mixture over them.

6. Add remaining eggplant slices on top of the lentil layer.

7. Pour béchamel sauce evenly over the top. Sprinkle with parmesan cheese.

8. Bake for 30 minutes until golden brown. Garnish with fresh parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F for 15-20 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.