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Vegan Lentil Moussaka

Golubka Kitchen
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Baby bella or crimini mushrooms

2

Carrots, medium

1

Celery

3

Eggplants, medium large

1 cup

French lentils, dried

3

Garlic cloves

1

Parsley and dill

1 tsp

Thyme, fresh or dried

1

Yellow onion, large

4

Yukon gold potatoes, medium

1 tbsp

Tomato paste

1

Black pepper, freshly ground

1/2 tsp

Cinnamon

1/4 tsp

Nutmeg, ground

1/2 tbsp

Paprika, smoked

1 pinch

Red pepper flakes

1

Sea salt

4 tbsp

Neutral coconut or olive oil

1 handful

Pine nuts, toasted

2 tbsp

Olive oil or ghee

1 28 ounce can

Of box of crushed tomatoes