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Vegan Moussaka with Lentils: A Healthy Twist on a Classic Dish

Vegan Moussaka with Lentils
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A delicious and healthy take on the classic Greek moussaka, made vegan with lentils and fresh vegetables.

Ingredients

Scale
  • 2 cups lentils, cooked
  • 1 large eggplant, sliced
  • 2 large zucchinis, sliced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 2 cups béchamel sauce

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a pan, sauté onion and garlic in olive oil until translucent.
  3. Add cooked lentils, tomatoes, cinnamon, oregano, salt, and pepper. Cook for 10 minutes.
  4. In a baking dish, layer eggplant and zucchini slices at the bottom.
  5. Spread lentil mixture over the vegetable layer.
  6. Top with another layer of eggplant and zucchini.
  7. Pour béchamel sauce on top.
  8. Bake for 45 minutes until the top is golden.

Notes

  • Let the moussaka rest for 10 minutes before serving.
  • Can be made a day ahead and reheated.

Nutrition

Keywords: Vegan Moussaka, healthy recipes, lentil recipes

Find it online: https://www.chirpychef.com/vegan-moussaka-with-lentils-a-healthy-twist-on-a-classic-dish/