Lentil Moussaka

This spinach lentil moussaka brings a delightful vegetarian twist to the traditional Greek dish. By incorporating hearty lentils, it offers a satisfying texture while fresh spinach adds a vibrant note. The addition of red wine infuses the layers with depth and complexity, enhancing the overall flavor profile. To elevate the dish further, a creamy béchamel made from coconut milk replaces the classic dairy-based version, providing a rich and velvety finish without sacrificing creaminess. Perfect for those seeking a wholesome, plant-based meal, this moussaka is sure to impress both vegetarians and meat lovers alike, making it an ideal centerpiece for any gathering. Easy to prepare and bursting with flavor, it's a comforting dish that's perfect for family dinners or festive occasions.

Recipe for spinach lentil moussaka with red wine and a coconut milk béchamel.

Ingredients

For the Lentil and Spinach Layer:

1 cup dried green or brown lentils (or 2½ cups cooked lentils)

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground cinnamon

1 cup red wine (dry, such as Cabernet Sauvignon or Merlot)

1 can (14 oz) crushed tomatoes

2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)

Salt and pepper to taste

1 tablespoon tomato paste (optional, for extra richness)

For the Eggplant Layer:

2 medium eggplants, sliced into ¼-inch rounds

Olive oil (for brushing)

Salt and pepper

For the Coconut Milk Béchamel:

2 tablespoons olive oil or vegan butter

2 tablespoons all-purpose flour (or gluten-free flour)

1 can (13.5 oz) full-fat coconut milk

½ teaspoon nutmeg

½ teaspoon garlic powder (optional)

Salt and pepper to taste

1-2 tablespoons nutritional yeast (optional, for a cheesy flavor)

Optional Topping:

¼ cup breadcrumbs (optional, for a crispy top)

Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Lentils:

If using dried lentils, rinse them and cook in a pot of boiling water for 20-25 minutes until tender but not mushy. Drain and set aside. (Skip this step if using pre-cooked lentils.)

2. Cook the Lentil and Spinach Filling:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened.

Stir in the garlic, cumin, smoked paprika, and cinnamon. Cook for 1 minute until fragrant.

Add the red wine and let it simmer for 2-3 minutes to reduce slightly.

Stir in the crushed tomatoes, tomato paste (if using), and cooked lentils. Season with salt and pepper. Simmer for 10-15 minutes until thickened.

Add the chopped spinach and cook for another 2-3 minutes until wilted. Set aside.

3. Prepare the Eggplant:

Preheat your oven to 400°F (200°C).

Brush the eggplant slices with olive oil on both sides and season with salt and pepper.

Place them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway, until golden and tender. Set aside. Make the Coconut Milk Béchamel:

In a medium saucepan, heat 2 tablespoons olive oil or vegan butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

Gradually pour in the coconut milk, whisking constantly to avoid lumps. Cook for 5-7 minutes until the sauce thickens.

Stir in nutmeg, garlic powder (if using), salt, pepper, and nutritional yeast (if using). Adjust seasoning to taste. Remove from heat.

5. Assemble the Moussaka:

Lower the oven temperature to 375°F (190°C).

In a 9x13-inch baking dish, layer half of the roasted eggplant slices to cover the bottom.

Spread the lentil and spinach mixture evenly over the eggplant.

Add the remaining eggplant slices on top.

Pour the coconut milk béchamel over the top, spreading it evenly with a spatula.

If using breadcrumbs, sprinkle them over the béchamel for a crispy finish.

6. Bake:

Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.

For an extra crispy top, broil for 2-3 minutes at the end (watch carefully to avoid burning).

7. Serve:

Let the moussaka cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Enjoy! 😇