Try our variation of the popular Greek dish with this plant-based meal. But, not just any variation– a deconstructed soup moussaka. When you are craving something savory this is the dish for you. This rich and creamy dish will make you feel all warm and cuddly inside right from the very first bite.
Ingredients
For the Moussaka:
1 cup red lentils
1 onion, finely chopped
2 garlic cloves, finely chopped
1 capsicum, finely chopped
8 tomatoes, roughly diced
2 tablespoons fresh rosemary leaves
coconut oil for sautéing
3 cups water
1 eggplant, cut into bite-sized pieces (grilled in a pan and set aside)
1 cup fresh basil leaves
1 cup freshly chopped parsley
salt and pepper
For the cream sauce:
1 1/2 cups cashews, soaked overnight in 3 cups of water, then rinsed well and drained
2 cups water
1 clove of garlic
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
Instructions
For the Moussaka:
Add the lentils, onion, garlic, capsicum, tomatoes, rosemary, coconut oil
Season with salt and pepper.
Stir for about 30 seconds.
Pour in the water and let the mix come to the boil.
Reduce the heat to a simmer.
Cook for 30 minutes over low heat, stirring as you go.
When 30 minutes is up, add the eggplant, basil, and chopped parsley.
Cook for 3 -6 minutes.
Fold in your cream sauce and cook for another 5-8 minutes and let rest.
Stir well and serve.
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