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Vegan Lentil Moussaka
Ingredients
  • 3 medium-large eggplants - sliced in ½ inch thick rounds
  • 4 tablespoons neutral coconut or olive oil - divided
  • sea salt
  • freshly ground black pepper
  • 1 cup dried French lentils - soaked overnight in purified water with a splash of acv
  • 4 medium Yukon gold potatoes - peeled and quartered
  • 2 tablespoons olive oil or ghee (not vegan!), plus more for brushing the mashed potato layer
  • 1 large yellow onion - chopped
  • 2 medium carrots - sliced
  • 1-2 celery ribs - sliced (optional)
  • pinch of red pepper flakes
  • 1 teaspoon each fresh or dried thyme, oregano and/or marjoram (optional)
  • 3 garlic cloves - sliced
  • 1 lb baby bella or crimini mushrooms - sliced
  • 1 28 oz can of box of crushed tomatoes
  • 1 tablespoon tomato paste
  • ½ tablespoon smoked paprika
  • ½ teaspoon cinnamon (optional)
  • ¼ teaspoon ground nutmeg (optional)
  • handful of toasted pine nuts (optional)
  • chopped parsley and dill - for garnish (optional)
Steps
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