Lentil and kale moussaka
Lentil and kale moussaka is a vegetarian twist on the classic Greek dish, featuring layers of lentils, kale, and a creamy béchamel sauce. This nutritious and satisfying meal is perfect for any occasion.
Cook time 65 min
Prep time 15 min
Ingredients:
2 tbsp olive oil1 onion
1 carrot
2 garlic cloves
2 garlic cloves
1 can canned tomatoes
1 can canned lentils
1/4 cup fresh parsley
1/4 cup butter
1/4 cup all-purpose white wheat flour
2.50 cups milk (1% fat)
1/3 cup grated parmesan cheese
1 egg
Lentil and kale moussaka is a delightful vegetarian twist on the traditional Greek dish. Packed with nutritious lentils, vibrant kale, and a creamy béchamel sauce, this recipe offers a flavorful and satisfying meal perfect for any occasion. This dish is not only delicious but also rich in proteins, vitamins, and minerals, making it a healthy choice for the whole family.
Instructions:
Preheat your oven to 375°F (190°C).
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the finely chopped onion, carrot, and minced garlic. Sauté them for about 5-7 minutes, or until the vegetables are softened.
- Add the canned tomatoes with their juice, and stir the mixture.
- Reduce the heat to low and let it simmer for about 15 minutes to let the flavors meld.
- Stir in the drained and rinsed lentils and chopped parsley. Season with salt and pepper to taste.
- Remove the skillet from heat and set aside.
- In a medium saucepan, melt 1/4 cup butter over medium heat.
- Gradually whisk in the 1/4 cup all-purpose flour until the mixture is smooth and golden brown.
- Slowly add the 2.5 cups of milk while continuously whisking to prevent lumps.
- Cook the mixture, stirring constantly, until it thickens and begins to boil.
- Reduce heat and let it simmer for an additional 2-3 minutes, stirring occasionally.
- Remove the saucepan from heat and stir in the grated parmesan cheese until melted and well combined.
- Allow the sauce to cool slightly before whisking in the beaten egg. Make sure to whisk continuously to prevent the egg from scrambling. Season with salt and pepper to taste.
- In a greased baking dish, spread half of the lentil mixture evenly on the bottom.
- If using kale, layer the chopped kale over the lentil mixture.
- Spread the remaining lentil mixture over the kale (or directly, if not using kale).
- Pour the béchamel sauce over the lentil mixture, spreading it evenly with a spatula to cover the whole surface.
- Transfer the baking dish to the preheated oven and bake for about 30-35 minutes, or until the top is golden and bubbly.
- Remove the moussaka from the oven and let it cool for about 10 minutes before serving.
- Garnish with additional chopped parsley if desired.
- Serve warm and enjoy your delicious, hearty Lentil and Kale Moussaka!
Lentil and kale moussaka is a comforting and flavorful dish that brings a nutritional boost to your dinner table. By following these steps, you can create a hearty, satisfying meal that blends the earthiness of lentils and kale with the creaminess of béchamel sauce. Whether you're looking to impress your guests or simply enjoy a nutritious dinner, this recipe is sure to become a favorite.
Lentil and kale moussaka FAQ:
Bake the Lentil and Kale Moussaka in a preheated oven at 375°F (190°C) for about 30-35 minutes, or until the top is golden and bubbly.
The moussaka is done when the top is golden brown and the béchamel sauce is bubbly. Allow it to cool for about 10 minutes before serving.
Yes, you can substitute canned lentils with cooked dried lentils or other beans like chickpeas. For kale, you could use spinach or Swiss chard, adjusting the cooking time accordingly.
Store leftover Lentil and Kale Moussaka in an airtight container in the refrigerator for up to 3-4 days. It can be reheated in the oven or microwave.
To make the béchamel sauce dairy-free, use a dairy-free butter substitute and non-dairy milk (like almond or soy milk) in place of regular butter and milk.
Cooking Tips:
- Ensure your vegetables are evenly chopped to help them cook uniformly.
- Use a high-quality olive oil to enhance the flavor of your dish.
- Drain and rinse canned lentils thoroughly to remove any excess sodium.
- Opt for fresh parsley for a burst of fresh flavor rather than dried parsley.
- When making the béchamel sauce, continuously stir to prevent lumps and get a smooth texture.
- Let the moussaka rest for a few minutes before serving to allow it to set and make slicing easier.
- For an extra flavor boost, consider adding a pinch of nutmeg to the béchamel sauce.
Nutrition Facts
6 ServingsCalories 270kcal
Protein 13g
Carbohydrates 30g
Fiber 8g
Sugar 10g
Fat 16g
More recipes
Lemon garlic steamed artichokes
Delicious lemon garlic steamed artichokes, perfect as a side or appetizer.
05 May 2026Banana, kiwi and yogurt smoothie
A quick banana, kiwi, and yogurt smoothie for busy mornings.
05 May 2026Cinnamon-raisin peanut butter honey sandwich
A tasty and nutritious cinnamon-raisin peanut butter sandwich.
05 May 2026Smoked salmon croquettes
Crispy smoked salmon croquettes served with mixed greens and avocado.
05 May 2026