This vegan lentil moussaka is twist on the classic greek dish. It's made with layers of eggplant, lentils, and mashed potatoes for a delicious weeknight dinner recipe! #veganrecipe #lentilrecipe #healthy #moussaka #choosingchia


A vegan moussaka made with lentils and topped off with creamy mashed potatoes!

Prep Time: 10 minutes
Cook time: 55 minutes
Total time: 65 minutes
Servings: 4 Servings


1 tbsp olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 carrot, chopped
1 celery stalk, chopped
1 bay leaf
1 tsp thyme
1/2 tsp cinnamon
1 can of lentils (approx 14oz)
1 cup crushed tomatoes
1/2 cup vegetable broth
salt & pepper to taste
Eggplant layer:
1 medium eggplant
Potato layer:
2 potatoes, peeled and cut into large chunks
1 tbsp vegan butter
splash of almond milk
salt and pepper to taste


• Roast the eggplant: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the eggplant into slices, about 1cm thick. Line the eggplant on the baking sheet and bake for 20-25 minutes until tender.

• Cook the lentils: Heat the olive oil in a medium skillet. Add the onion and garlic and let cook for 2 minutes on medium heat. Net add the carrot, celery, bay leaf, thyme and cinnamon and let cook for 5 minutes until the veggies are tender. Add the lentils, crushed tomatoes, vegetable broth, salt and pepper then lower the heat and let simmer for 30 minutes.

• Potato layer: boil the potatoes until tender. Drain the water and add the vegan butter, almond milk, salt and pepper. Mash the potatoes until smooth.

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Read More this full recipes at VEGAN LENTIL MOUSSAKA

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