Vegetarian Lentil Moussaka
This hearty vegetarian moussaka features tender layers of eggplant and a rich lentil and tomato filling, all topped with a creamy béchamel sauce. It's a comforting and satisfying dish perfect for a family dinner.
En original opskrift af Forkin
- Tid i alt
- 2 t. 5 min.
- Portioner
- 6
- Sværhedsgrad
- Mellem
- Pr. portion
- 429 kcal
Allergenoplysninger: kan indeholde gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 900 geggplant, cut into 1/2-inch thick rounds
- 60 mlolive oil
- 1 tsk.salt
- 0,5 tsk.black pepper, freshly ground
lentil filling
- 1 stk.yellow onion, finely chopped
- 3 fedgarlic, minced
- 200 gred lentils, rinsed
- 400 gcrushed tomatoes
- 240 mlvegetable broth
- 1 tsk.dried oregano
- 0,5 tsk.ground cinnamon
béchamel
- 50 gunsalted butter
- 50 gall-purpose flour
- 500 mlmilk, warm
- 0,25 tsk.nutmeg, freshly grated
- 50 gparmesan cheese, grated
Udstyr
baking sheets · large pot · whisk · medium saucepan · 9x13 inch baking dish · deep skillet
Fremgangsmåde
Trin for trin
- 1
Preheat your oven to 200°C (390°F).
Ca. 5 min.
- 2
Arrange the eggplant rounds in a single layer on baking sheets. Brush both sides of the eggplant with olive oil and sprinkle with salt.
Ca. 5 min.
Kokkens note: Do not overcrowd the baking sheets; bake in batches if necessary.
- 3
Bake the eggplant for 20-25 minutes, flipping halfway through, until softened and lightly golden. Set aside.
Ca. 25 min.
- 4
While the eggplant bakes, prepare the lentil filling. Heat olive oil in a large pot or deep skillet over medium heat.
- 5
Add the yellow onion and cook until softened, about 5-7 minutes.
Ca. 7 min.
- 6
Stir in the garlic and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
- 7
Add the red lentils, crushed tomatoes, vegetable broth, dried oregano, and ground cinnamon. Season with salt and black pepper.
- 8
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.
Ca. 25 min.
Kokkens note: Stir occasionally to prevent sticking.
- 9
While the lentils cook, prepare the béchamel sauce. Melt the unsalted butter in a medium saucepan over medium heat.
- 10
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Ca. 2 min.
- 11
Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thickened. Continue to cook, stirring, until it reaches a creamy consistency.
Ca. 5 min.
Kokkens note: Adding warm milk prevents lumps.
- 12
Remove from heat and stir in the nutmeg and grated parmesan cheese. Season with salt and black pepper to taste.
- 13
To assemble the moussaka, spread a thin layer of the lentil filling on the bottom of a 9x13 inch baking dish.
Ca. 2 min.
- 14
Arrange half of the baked eggplant slices over the lentil layer.
- 15
Spread the remaining lentil filling over the eggplant.
- 16
Top with the remaining eggplant slices.
- 17
Pour the béchamel sauce evenly over the top layer of eggplant.
- 18
Bake for 30-35 minutes, or until the top is golden brown and bubbly.
Ca. 35 min.
- 19
Let the moussaka rest for at least 15 minutes before serving to allow it to set.
Ca. 15 min.
Kokkens note: This makes for cleaner slices.
Pr. portion
Næringsindhold
- Kalorier
- 428,7kcal
- Protein
- 18,1g
- Kulhydrat
- 46,5g
- Fedt
- 20,3g
- Kostfibre
- 10g
- Sukker
- 13,3g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover moussaka in an airtight container in the refrigerator.
Reheat individual portions in the microwave or a larger portion in the oven until warmed through.