Open Lentil Moussaka (Vegan, Gluten, Grain & Nut Free)
This is an easy open lentil moussaka that doesnt require any baking pan
Servings 6 Servings
Ingredients
- 2 Aubergine sliced lenghtwise in 1/2 cm slices
- 2 Zucchini sliced lenghtwise in 1/2 cm slices
- 2-3 Sweet potato sliced lenghtwise in 1/2 cm slices
- 2 Yellow onion finely chopped
- 2 Garlic cloves minced
- 1 tsp Oregano
- 1 tsp Cinnamon
- 1/2 tsp Chili flakes (optional)
- 2 tbsp Tomato paste
- 6-8 Cherry tomatoes diced
- 2 can Canned crushed tomatoes
- 2 cans Green lentils draines and rinsed
- 2 dl Water (plus more as needed)
- 1 1/2 Vegetable stock cube
- 1-2 tbsp Balsamic vinegar (optional)
- 1/2 Lemon juiced
- Salt, to taste
- Pepper, to taste
- A drizzle of Olive oil, to fry
- Vegan yoghurt, to top (optional)
- Fresh herbs such as basil, parsley or cilantro, to top (optional)
Instructions
- Preheat a nonstick pan over medium heat with some olive oil.
- Fry garlic and yellow onion until it starts to soften and is golden brown.
- Add dry basil, oregano, cinnamon. Stir to combine.
- Next add the tomato paste and fry for 1-2 minutes more.
- Drain and rinse the lentils and add to the pan together with cherry tomatoes and fry for 2 minutes.
- Stir in the canned cherry tomatoes, lemon juice, vegetable stock cube, water. Let it simmer until the lentils are soft and the sauce has thickened. Add more water as needed while it simmers.
- Taste, season with salt, pepper and balsamic vinegar (if using).
- Meanwhile preheat the oven to 175 degrees Celsius.
- Slice the aubergine, zucchini and sweet potato and put on a parchment covered baking sheet. Bake in the oven for 10-15 minutes, until its soft and brown around the edges.
- Put a slice of optional slice of baked vegetable on each plate. Add lentils sauce, then repeat by using different vegetable slices until you have 3-4 layers.
- Serve with vegan yoghurt and fresh herbs (optional).