Vegetarian Lentil Moussaka

Name: Vegetarian Lentil Moussaka
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 eggplant (large, sliced into 1/2-inch rounds); 3 tablespoon olive oil (divided); 1 yellow onion (medium, diced); 2 clove garlic (minced); 1 can diced tomatoes (undrained); 0.5 cup dried green lentils (rinsed); 1 cup vegetable broth; 1 teaspoon dried oregano; 0.25 teaspoon ground cinnamon; 0.5 teaspoon salt (divided, plus more to taste); 0.25 teaspoon black pepper (plus more to taste); 2 tablespoon unsalted butter; 2 tablespoon all-purpose flour; 1.5 cup whole milk; 1 bay leaf (small); 0.25 cup feta cheese (crumbled, for garnish); 0.5 cucumber (medium, diced); 1 Roma tomato (small, chopped); 0.25 red onion (thinly sliced); 0.25 cup Kalamata olives (pitted and halved); 1 tablespoon red wine vinegar

Layers of tender eggplant, hearty lentil-tomato ragu, and creamy béchamel, baked to golden perfection and served with a fresh Greek salad.

Prep: 30 min
Cook: 50 min
Total: 1 hr 20 min
Servings: 2
Cuisine: Greek
Difficulty: Easy

Dietary

Vegetarian
Nut-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

1 eggplant (large, sliced into 1/2-inch rounds)
3 tablespoon olive oil (divided)
1 yellow onion (medium, diced)
2 clove garlic (minced)
1 can diced tomatoes (undrained)
0.5 cup dried green lentils (rinsed)
1 cup vegetable broth
1 teaspoon dried oregano
0.25 teaspoon ground cinnamon
0.5 teaspoon salt (divided, plus more to taste)
0.25 teaspoon black pepper (plus more to taste)
2 tablespoon unsalted butter
2 tablespoon all-purpose flour
1.5 cup whole milk
1 bay leaf (small)
0.25 cup feta cheese (crumbled, for garnish)
0.5 cucumber (medium, diced)
1 Roma tomato (small, chopped)
0.25 red onion (thinly sliced)
0.25 cup Kalamata olives (pitted and halved)
1 tablespoon red wine vinegar

Instructions

Preheat oven to 375°F. Lightly grease an 8x8 inch baking dish. Lay eggplant slices on a baking sheet, brush with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt. Bake for 15 minutes, until tender. Set aside.
While eggplant bakes, prepare the lentil ragu: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
Add diced tomatoes (undrained), rinsed dried green lentils, vegetable broth, 1/2 teaspoon dried oregano, ground cinnamon, and 1/4 teaspoon salt to the saucepan. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender and most liquid has been absorbed. Season with black pepper.
Prepare the béchamel: In a separate small saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in whole milk, then add the bay leaf. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove bay leaf, season with a pinch of salt and black pepper.
Assemble the moussaka: Spread half of the lentil ragu at the bottom of the prepared baking dish. Arrange half of the baked eggplant slices over the ragu. Repeat with the remaining ragu and eggplant.
Pour the béchamel sauce evenly over the top layer. Bake for 25-30 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
While moussaka bakes, prepare the Greek salad: In a small bowl, combine diced cucumber, chopped Roma tomato, thinly sliced red onion, and pitted and halved Kalamata olives. Drizzle with red wine vinegar and remaining 1 tablespoon olive oil. Toss gently.
Serve warm moussaka, garnished with crumbled feta cheese, alongside the fresh Greek salad.

Notes

Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.

Nutrition (per serving)

Calories: 710
Protein: 32 g
Carbohydrates: 65 g
Fat: 38 g
Fiber: 16 g
Sodium: 950 mg
Saturated Fat: 12 g
Sugar: 18 g
Cholesterol: 55 mg