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Lens Moussaka

A hearty, flavorful vegetarian twist on the classic Greek moussaka featuring layers of lentils, eggplant, and creamy bechamel sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 2 medium eggplants, sliced into rounds Salted and drained before cooking.
  • 1 cup lentils (green or brown), rinsed Provides protein and texture.
  • 1 unit onion, finely chopped For sautéing.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 can (14 oz) crushed tomatoes Gives moisture and acidity.
  • 1 teaspoon ground cinnamon Adds warmth to the dish.
  • 1 teaspoon cumin Enhances the savory flavor.
  • 1 teaspoon oregano Adds herbal notes.
  • Salt and pepper to taste To season the dish.
  • 2 cups bechamel sauce (store-bought or homemade) Creamy topping for the moussaka.
  • Olive oil for roasting Used for roasting eggplants.

Method
 

Preparation
  1. Slice the eggplants and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture, then rinse and pat dry.
  2. In a pot, combine rinsed lentils and enough water to cover. Bring to a boil, then simmer until tender (about 25-30 minutes). Drain and set aside.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until translucent.
  2. Add in the cooked lentils, crushed tomatoes, cinnamon, cumin, oregano, salt, and pepper. Stir and let it simmer for 10 minutes.
  3. Preheat your oven to 400°F (200°C). Lay the eggplant slices on a parchment-lined baking sheet, drizzle with olive oil, and roast for 20-25 minutes, flipping halfway through until soft.
  4. In a greased baking dish, start layering: a layer of lentil mixture, followed by eggplant slices, and continue until all ingredients are used. Top off with a generous amount of bechamel sauce.
  5. Bake in the preheated oven for about 30 minutes, or until the top is golden and bubbly.
  6. Allow it to cool for a few minutes before slicing. Enjoy your Lens Moussaka warm!

Notes

For enhanced flavor, consider making your own bechamel sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven until warmed through.