Lentil And Kale Moussaka Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until softened.
• STEP 3.Add lentils, vegetable broth, diced tomatoes, tomato paste, oregano, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.In a separate skillet, heat olive oil over medium heat. Add kale and cook until wilted.
• STEP 5.To make the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk and cook until thickened. Season with salt, pepper, and nutmeg.
• STEP 6.Spread a layer of lentil mixture in the greased baking dish. Top with a layer of kale, then a layer of béchamel sauce. Repeat the layers until all ingredients are used, ending with a layer of béchamel sauce.
• STEP 7.Sprinkle grated cheese on top and bake in the preheated oven for 30-35 minutes, or until golden and bubbly.
• STEP 8.Allow the moussaka to cool for a few minutes before serving. Serve hot and enjoy!

Cooking Tips

• You can use any type of lentils for this recipe, but brown or green lentils work best as they hold their shape well.
• Feel free to add other vegetables like zucchini or eggplant to the lentil mixture for added flavor and texture.
• If you prefer a vegan version, you can substitute the butter and milk in the béchamel sauce with plant-based alternatives.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Serve the Lentil and Kale Moussaka as a main dish with a side salad or crusty bread.
• You can also make this dish ahead of time and refrigerate it overnight. Just bake it before serving.
• This recipe can be easily doubled or halved to suit your needs.