Red Lentil Moussaka

Red Lentil Moussaka

Print Recipe
Serves: 4 Cooking Time: 1 hour


  • 200g red lentils
  • 2 carrots
  • 2 leeks
  • 1 medium sweet potato
  • 2 aubergines
  • 1 clove garlic (minced)
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 600g tomato passata
  • salt and pepper
  • 300g greek yoghurt
  • 2 egg yolks
  • 2 tbs quinoa crumbs
  • pinch cilli powder
  • sprinkle of parmesan



Rinse lentils and cook according to package instructions, strain and put aside


Cut aubergines into thin circles and put them in the oven with a little bit of coconut oil, salt and pepper (cook on both sides until golden brown)


Boil the sweet potato, allow to cool, slice and set aside.


Gently heat a tablespoon of olive oil in a pan and fry the leeks and garlic for a few minutes. Add the chopped carrots and a bit of the tomato sauce and fry for about 5 minutes, add the remainder of the sauce and all of the spices and cook for a few more minutes.


Add the lentils to the pan and mix with the sauce properly, set aside.


In a dish, place half of the lentil mixture and then top with slices of sweet potato, add the rest of the lentil mix to the next layer and cover with the aubergine slices.


Next mix the yoghurt, egg yolks and chilli powder and add as the final layer.


Sprinkle the quinoa crumbs and some Parmesan on the top.


Add a drizzle of olive oil and cook for 30 minutes or so.


You Might Also Like