Delicious Lentil and Kale Moussaka served in a casserole dish

Lentil and Kale Moussaka Recipe

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why make this recipe

Lentil and Kale Moussaka is a delicious twist on the classic Greek dish. This healthy version uses lentils and kale, making it a satisfying vegetarian meal. The roasted eggplant adds a lovely flavor and texture, while the béchamel sauce brings creaminess. It’s a great way to enjoy veggies in a hearty dish.

how to make Lentil and Kale Moussaka

Ingredients:

  • 3 large eggplants (about 3 lbs / 1.4 kg), sliced into 1/2-inch (1.25 cm) thick rounds
  • 1/4 cup (60 ml) olive oil
  • 1 tablespoon coarse sea salt (for drawing out moisture)
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 cup (200g) brown or green lentils, rinsed
  • 1/2 cup (120 ml) dry red wine (like Cabernet Sauvignon or Merlot; optional, can substitute with vegetable broth)
  • 1 (28 oz / 800g) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup (240 ml) vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 bay leaf
  • 1 teaspoon sugar (to balance acidity)
  • 4 cups (about 100g) kale, tough stems removed and leaves finely chopped
  • Salt and freshly ground black pepper to taste
  • A small handful of fresh parsley, chopped (for garnish)
  • 4 tablespoons (57g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (1 liter) whole milk, warmed
  • 1/2 teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • Salt and white pepper to taste
  • 2 large egg yolks
  • 1/2 cup (50g) grated Parmesan or Kefalotyri cheese (optional, but recommended)

Directions:

  1. Arrange the eggplant slices in a single layer on baking sheets or in a large colander. Sprinkle generously with the coarse sea salt. Let them sit for 30-60 minutes. This will draw out bitter compounds and excess moisture.
  2. Rinse the salt off the eggplant slices under cold running water. Pat them completely dry with paper towels or a clean towel.
  3. Preheat your oven to 400°F (200°C). Toss the dried eggplant slices with 1/4 cup of olive oil and a few grinds of black pepper. Arrange them in a single layer on parchment-lined baking sheets.
  4. Roast for 20-25 minutes, flipping halfway through, until they are tender and lightly golden brown. Set aside.
  5. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes until softened.
  6. Stir in the minced garlic, dried oregano, ground cinnamon, and ground nutmeg, cooking for one more minute until fragrant.
  7. Add the tomato paste and cook, stirring constantly for 1-2 minutes to deepen its flavor.
  8. If using, pour in the red wine and scrape up any browned bits. Let it simmer for 2-3 minutes.
  9. Add the rinsed lentils, crushed tomatoes, vegetable broth, bay leaf, and sugar. Season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes until the lentils are tender but not mushy. Stir occasionally.
  10. Remove the bay leaf and stir in the chopped kale. Cook for another 5 minutes until wilted. Taste and adjust seasoning as needed.
  11. In another saucepan, melt the butter over medium heat. Whisk in the flour to form a thick paste (roux). Cook for 1-2 minutes.
  12. Slowly pour in the warm milk, whisking constantly to avoid lumps. Continue to whisk for 8-10 minutes until thickened.
  13. Remove from heat and stir in ground nutmeg, cayenne (if using), salt, and white pepper.
  14. In a small bowl, whisk the egg yolks. Slowly pour in half a cup of the hot béchamel sauce while whisking. This will temper the yolks and prevent scrambling.
  15. Pour the egg yolk mixture back into the saucepan and stir in the grated cheese (if using). Whisk until smooth.
  16. Keep the oven at 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Spread a thin layer of lentil ragù on the bottom.
  17. Arrange a single layer of roasted eggplant slices over the ragù. Spread about half of the remaining lentil and kale ragù evenly over the eggplant. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce on top.

how to serve Lentil and Kale Moussaka

Let the moussaka cool for a few minutes before slicing. Serve warm, garnished with fresh parsley. It pairs nicely with a simple salad or crusty bread.

how to store Lentil and Kale Moussaka

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can also freeze portions for up to 2 months. Thaw in the fridge before reheating.

tips to make Lentil and Kale Moussaka

  • Make sure to dry the eggplant well after salting to ensure they roast nicely.
  • Use warm milk when making the béchamel to avoid lumps.
  • Feel free to add your favorite vegetables to the lentil mixture for extra flavor and nutrition.

variation

You can substitute or add other vegetables like zucchini or mushrooms to the ragù. Try different cheeses in the béchamel for a unique twist.

FAQs

Can I make this moussaka ahead of time?
Yes, you can prepare it a day in advance. Assemble the moussaka, cover, and refrigerate until ready to bake it.

Is lentil moussaka gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Can I use canned lentils?
Yes, if you are short on time, you can use canned lentils. Just rinse them and add them to the sauce in the last 10 minutes of cooking.

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