Recipe: Vegan Lentil Moussaka


Recipe: Vegan Lentil Moussaka

Yield: 6-8

Recipe: Vegan Lentil Moussaka

I didn't use a cinnamon stick as I have a spice mix I pre-make and grind with orange peel, cloves, star anise and a cinnamon stick. The cinnamon stick should give a similar subtle aroma and flavour 🙂


  • 1 Aubergine, thinly sliced
  • 2 Tbsp. cold-pressed rapeseed oil
  • 1 large onion, peeled and sliced
  • 2 yellow peppers, deseeded and sliced
  • 4 clove of garlic, peeled and crushed
  • 800g Potatoes, Maris Piper or similar (peeled weight), peeled and finely sliced with a mandolin or food processor
  • 500g Passata
  • 1 Cinnamon Stick, bruised
  • 50g sun-dried tomatoes in oil
  • 1 Tbsp. mixed herbs
  • 2 400g tins of green lentils, drained and rinsed
  • Brown breadcrumbs (I used 2 pumpkin seeded sourdough crusts)
  • Seasoning to taste


  1. Heat the grill and place the aubergine slices onto foil on the grill pan. Brush lightly with 1 Tbsp. of the oil.
  2. Grill until lightly browned on both sides, set to the side
  3. Heat the oil in a large frying pan and sauté the onions and peppers until starting to lightly caramelise
  4. Add the garlic to the pan and fry for a few more minutes before removing pan from the heat
  5. Place the sliced potatoes in a large pan and pour over boiling water to cover, salt lightly
  6. Allow the potatoes to boil for 5 minutes or until softened but cooked through
  7. Preheat the oven to 200oC/180oC fan/Gas 5
  8. Pour the passata into a jug, stir in the sun-dried tomatoes and herbs, stir well, add the cinnamon stick (you will need to be careful when serving to remove), add seasoning to taste
  9. Place half of the lentils in the base of a large baking dish, top with half of the onion and pepper mixture and top with a layer of aubergine.
  10. Repeat the layers
  11. Pour the passata mix over the vegetables
  12. Top with sliced potatoes then sprinkle over the breadcrumbs
  13. Bake for 45 minutes until cooked through, golden on top and bubbling
  14. Easy to make ahead and reheat when needed.
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2 thoughts on “Recipe: Vegan Lentil Moussaka

  • 11th March 2018 at 7:13 pm

    Thank you for this. I love it!!!

    • 17th March 2018 at 2:27 pm

      You’re very welcome 🙂


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