Vegan Moussaka with Lentils
5.0 (1)
Ingredients
- check_circlepotatoes – 800 g
- check_circle lentils – 250 g
- check_circle carrot – 1 pc
- check_circle onion – 1 pc
- check_circle garlic – 2 cloves
- check_circle canned tomatoes – 400 g
- check_circle tomato paste – 1 tbsp
- check_circle olive oil – 2 tbsp
- check_circle paprika – 1 tsp
- check_circle thyme – 1 tsp
- check_circle salt – 1 tsp
- check_circle black pepper – 1/2 tsp
- check_circle water or vegetable broth – 400 ml
- check_circle For the topping:
- check_circle plant milk – 300 ml
- check_circle flour – 2 tbsp
- check_circle olive oil – 1 tbsp
- check_circle turmeric – pinch
- check_circle salt – pinch
Preparation
- Peel and slice the potatoes into thin rounds.
- Boil the lentils for about 15 minutes until semi-cooked.
- In a pan, heat the olive oil and sauté the onion, garlic, and grated carrot.
- Add the lentils, tomatoes, tomato paste, and spices.
- Pour in the broth and let it simmer for 10–15 minutes.
- In a baking dish, layer potatoes, lentils, finishing with potatoes.
- For the topping: heat the olive oil, add the flour, then the plant milk, and stir until smooth.
- Pour the topping over the moussaka and bake at 180°C for about 40–45 minutes until golden brown.
schedule
10/04/26