Lentil Moussaka
I crave moussaka every so often, and I find that it never fails to satisfy. It is hearty, flavoursome and generous in its o!ering of layered goodness. This vegetarian version of moussaka is made with fibre-rich lentils, along with fragrant and flavoursome spices such as cinnamon, which help soothe digestive discomfort and may inhibit the growth of certain pathogenic bacteria. Paired with a healthy version of ‘béchamel’, this lovely recipe tastes even better the next day.
Ingredients 21
extra-virgin olive oil (coconut oil), for cooking
900 ‒ 1 kg eggplant, cut lengthways into 1 cm (1⁄2 in) thick slices
Lentil Sauce
220 g dried puy lentil, thoroughly rinsed
Splash apple-cider vinegar, unpasteurised
2 tbsp extra virgin coconut oil
1 onion, medium, finely chopped
1 leek, medium, white part only, halved lengthways, thinly sliced
2 garlic cloves, finely chopped
1 1⁄2 tsp ground cinnamon
3⁄4 tsp ground nutmeg
1⁄2 tsp ground allspice
2 × 400 g tins tinned tomatoes
500 ml water
1 strip kombu, large, rinsed
sea salt and freshly ground black pepper, to taste
Béchamel
1 l almond milk
1⁄2 onion, medium, finely diced
1 bay leaf
6 parsley stalks, finely diced
80 g cultured salted butter
60 g arrowroot
1⁄2 tsp sea salt
1⁄2 tsp ground nutmeg, plus extra for sprinkling
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Method 10
Pre-soak the in a large bowl full of warm with a splash of for at least 7 hours (or overnight). Drain, rinse and change the water and vinegar 1–2 times over the soaking period. Drain and set aside.
To prepare the lentil sauce, heat the extra-virgin olive oil or in a medium saucepan over a low–medium heat. Cook the , and until softened. Add the , , and and cook for 30 seconds, or until fragrant.
Add the and stir to combine. Add the , and and bring to the boil. Cover the saucepan and reduce to a simmer. Cook for 45 minutes, or until the lentils are tender and the sauce is thick. Remove and discard the kombu. Season with sea salt and freshly ground black pepper.
Meanwhile, preheat a large frying pan over a medium–high heat. Brush the with oil on both sides. Grill in batches for 2–3 minutes on each side until browned. Transfer to a tray and set aside until required.
To prepare the béchamel, heat the , , and in a medium saucepan and bring to a simmer. Remove from the heat and set aside for 10 minutes to infuse.
Strain the , discarding the finely diced onion, bay leaf and finely diced parsley stalks. In a separate medium saucepan, melt the over a low–medium heat. Add the and, stirring with a wooden spoon, cook for 2 minutes, or until it becomes foamy.
Gradually pour in the hot , whisking continuously, until incorporated to make a smooth sauce. Simmer over a low heat, whisking occasionally, for 5–10 minutes to thicken. Add the and and whisk to combine.
Preheat the oven to 180°C (350°F/Gas Mark 4). To assemble the moussaka, arrange half of the grilled eggplant to cover the bottom of a square, 25 cm x 5 cm (10 in x 2 in) deep baking dish. Spread half the lentil mixture on top, followed by half the béchamel. Repeat these layers.
Sprinkle the top with some and bake for 30 minutes, or until the sauce begins to bubble up the sides.
Leave to cool for a few minutes before slicing the moussaka to serve. Moussaka can be prepared and cooked up to 3 days in advance. Bring back to room temperature before reheating.
The Beauty Chef's tips
CARLA’S TIP! Make two trays of this moussaka and store one in the freezer for a last-minute dinner option.
