Lentil Moussaka Recipe

| 4/12/2018 10:46:00 AM

Lentils are amazing. Filling, low cost, available in bulk (at many supermarkets) and full of protein (26% by weight) and fiber (31%). Superfood.

lentils in hands
Photo by Anna Svensson

As a plant-based mama and home chef, I am always looking to create new dishes using superfoods like lentils and low cost, simple staples like onions and potatoes. This is how I came to transform the Greek classic of Moussaka into my Swedish style (got to have potatoes in everything) vegan version, which the whole family enjoys – also the toddler.

It takes about an hour to make it, but fear not, all the steps in this recipe are simple, manageable and “no fail”. The worst thing that can happen to someone venturing into plant-based cooking is a confusing recipe with high failure rate.

This is what you need to serve about four people. Moussaka sits well in the fridge overnight so no stress if you have leftovers; lunch at the office tomorrow – done. The “ZW” (zero waste) notes ingredients bought in bulk in my own reusable bags or naturally package free.


• 8-10 medium size yellow potatoes (ZW)
• 1/2 cup dry green lentils (ZW)
• 1 large yellow onion (ZW)
• 1 tbsp. flour (gluten free mix or regular)
• 1 can diced tomatoes (recyclable aluminum can, check for “no BPA liners”)
• 1-2 tbsp. tomato paste (recyclable aluminum can, check for “no BPA liners”)
• Salt & pepper to taste (ZW)
• 1-2 tomatoes (ZW)
• 1 cup raw cashews (ZW)
• Water (ZW)
• Something to grease your casserole dish with
• Shredded “cheese” (about 1 cup)

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