The moussaka or moussaka is probably one of the most famous Greek recipes, some meat lasagna using eggplant instead of pasta. Starting from this base, and taking certain licenses, we can create all the variations that we can think of, including a vegetarian version like this one with stuffed lentils and pumpkin, perfect for autumn. Read the pizzeria pronto pizza oven reviews and you’ll cook better.

The recipe, which starts from an idea of The Telegraph, is a feast of flavors, comforting and satiating without being heavy, that will triumph at home whether we are vegetarian or not. It is a dish to take into account a change in how to prepare lentils at home, without neglecting our traditional recipe of stewed vegetables.

It is preferable to use a variety of small caliber lentils, which maintain the shape well without losing the skin, like Sardinas or puy. The recipe is not complicated, just a little more difficult because it has several separate elaborations. With an excellent initial organization arranging all the ingredients already prepared, the process is accelerated.


For four people
  • Brown lentils150 g
  • Thinly chopped white onion1
  • Garlic clove very chopped1
  • Celery cut into small cubes1
  • Laurel1
  • Natural chopped tomato400 g
  • 1/2 teaspoon dried oregano
  • Red wine (optional)60 ml
  • Peeled and diced pumpkin in cubes400 g
  • Small eggplant, sliced2
  • Butter40 g
  • Wheat Flour40 g
  • 350 ml of milk
  • ground nutmeg
  • Parmesan cheese or similar, grated50
  • Lightly beaten egg1
  • Crumbled feta cheese60 g
  • Salt
  • Ground black pepper
  • Extra virgin olive oil

How to make vegetarian moussaka

Difficulty: Easy
  • Total timeh 45 m
  • Elaboration15 m
  • Cookingh 30 m

Put the lentils in a bowl of cold water for a few minutes, so they hydrate a little. Preheat the oven to 200º C, heat up and down, and prepare two trays or fountains by greasing them with a bit of oil.

Heat a pot or casserole with oil and poach the onion with celery and a pinch of salt until they are very tender. Add the garlic and cook five minutes. Drain the lentils by rinsing them well and add to the pot along with the bay leaf and tomato. Add salt and pepper, add oregano and wine, and let the alcohol evaporate.

Cover with about 150-200 ml of water, lower the heat, and cook until the lentils are in place, correcting the level of liquid as they need it. We want a consistency of the sweet, not watery sauce, as it will be the moussaka filling. Depending on the type of lentil, it will take about 25-30 minutes.

Spread the pumpkin in cubes in one of the prepared trays, and the sliced ​​eggplant in another. Salpimentar both and bake for about 20 minutes. Stir the pumpkin in half the time and turn the eggplants carefully. Optionally, you can make the grilled eggplant.

Prepare the bechamel by melting the butter in a pan, add the flour and stir quickly to make the roux, over medium heat. When golden brown, remove from heat and start pouring milk while stirring. Once incorporated, return to the fire and keep cooking until it thickens, while stirring.

Add nutmeg, black pepper, and almost all Parmesan cheese. Remove from heat, let cool slightly, and also toss the beaten egg, stirring very well but gently.

Mount the moussaka in a fountain of approximately 27×18 cm, with high walls. Arrange in the bottom the lentil ragout, then the pumpkin, then the eggplant, and, finally, the sauce. Finish distributing the crumbled feta cheese with the rest of the Parmesan. Bake for about 30-40 minutes.

With what to accompany the vegetarian moussaka

As a tasty moussaka, this vegetarian version of lentils and squash is a blunt dish that will leave us well satisfied and satisfied. If we want to add another recipe to the menu, it is best to opt for a very fresh and simple green leaf salad and a light dessert based on seasonal fruit, yogurt, or roasted apples. Leftovers are well-preserved in the refrigerator, adequately stored, about two or three days.

Leave a Reply

Your email address will not be published. Required fields are marked *