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    Home » Recipes » Vegetarian Recipes

    Published: Feb 2, 2022 · Modified: Dec 27, 2022 by Petranka · This post may contain affiliate links.

    Bulgarian Vegetarian Moussaka with Lentils

    Jump to Recipe Print Recipe
    A collage of photos of Bulgarian moussaka with text overlay "Vegetarian Moussaka with Lentils". >A collage of photos of Bulgarian moussaka with text overlay "Vegetarian Moussaka with Lentils". A photo of Bulgarian moussaka with text overlay "Vegetarian Moussaka with Lentils".

    Easy Bulgarian Vegetarian Moussaka made with saucy tomato lentils, potatoes, and a savory egg custard that melts in your mouth! The perfect family dinner that comes together in just 1 hour!

    Vegetarian Bulgarian moussaka in a white baking dish.

    This recipe was updated on 02/02/22 with better content.

    Did you know that moussaka is the traditional Bulgarian food that everyone in the country knows and loves? It's one of those comforting family meals that bring nostalgic feelings for me.

    This Bulgarian Vegetarian Moussaka is easy and simple to prepare, but the flavors are rich, compound, and balanced, and it will keep you going back for seconds (and dare I say even thirds)!

    Jump to:
    • What is Moussaka?
    • Ingredients and Notes
    • How to Make Bulgarian Vegetarian Moussaka
    • Expert Tips
    • FAQ
    • More Vegetarian Dinner Recipes
    • 📖 Recipe

    What is Moussaka?

    Moussaka is an eggplant and/or potato-based dish, often including ground meat and layers of bechamel sauce (source).

    While it has a lot of variations, In Bulgaria we don't use eggplant or bechamel sauce. Traditional Bulgarian moussaka consists of potatoes, meat, and tomatoes, as well as a savory custard made out of eggs and yogurt.

    Our version uses lentils to replace the ground meat, but is just as delicious and completely vegetarian!

    Ingredients and Notes

    Gathered ingredients for making Bulgarian vegetarian moussaka.
    • Lentils. It's best to use red lentils, as i haven't tested this recipe with other types of lentils.
    • Canned tomatoes. Use whole peeled tomatoes for best flavor.
    • Potatoes. We like to use starchy potatoes like Yukon Gold.
    • Yogurt. This recipe works best with full-fat Greek yogurt. This recipe won't work with fat-free yogurt.

    How to Make Bulgarian Vegetarian Moussaka

    Step 1

    To a large pot, heat some oil over medium heat. Add onion and carrots, and saute for 8-10 minutes, until golden.

    Then, add spices and saute for 1-2 more minutes, until fragrant.

    Sauteing onion, carrot, and spices in a white Dutch oven.

    Step 2

    Add canned tomatoes, vegetable broth, mushrooms, potatoes, red lentils, salt, and black pepper. Stir and bring to a boil. 

    Cooking mushroom and lentil ragu in a white Dutch oven.

    Step 3

    Simmer on medium-low heat for 25-30 minutes, or until the red lentils are cooked through and there is no liquid left. Make sure to stir occasionally so the bottom doesn't burn.

    A white dutch oven filled with lentil ragu.

    Step 4

    Preheat the oven to 350ºF (180ºC) and transfer the lentil ragu to a baking dish. 

    Then, in a bowl mix the eggs, yogurt, and spices until smooth. Pour the mixture over the ragu into an even layer.

    Pouring the savory custard over the ragu sauce in a white baking dish.

    Step 5

    Bake for 30-35 minutes or until the top is golden brown. Let the moussaka rest for 10-15 minutes before slicing!

    A piece of Bulgarian vegetarian moussaka on a white plate, topped with fresh cilantro.

    Expert Tips

    • Cook the lentils until there is no liquid left. You don't want a soggy moussaka so make sure to give the lentils enough time to cook through.
    • Let the moussaka rest before slicing. This is optional but we recommend at least 15 minutes of rest time so that it can set.
    • Use low-sodium vegetable broth. This way you are in control of the saltiness level and you're less likely to oversalt your food.
    • For a dairy-free moussaka, use plant-based yogurt. We recommend using unsweetened soy yogurt or coconut yogurt.

    FAQ

    What is the difference between lasagna and moussaka?

    Bulgarian moussaka and lasagna are very different. Moussaka doesn't have pasta, or cheese, and has only two layers- the lentils and the custard, whereas lasagna can have up to 4 layers.

    Can moussaka be made in advance?

    Yes, this is the best part of the recipe! You can prepare the lentil ragu 2-3 days in advance, then assemble and bake, following the instruction as written.

    How long will moussaka keep in the fridge?

    If stored properly, moussaka will last for 4-5 days in the fridge. Remember to save it in an air-tight container!

    What do you serve it with?

    We love to serve it with a fresh side like this sweet potato beet salad, Mediterranean risoni salad, or with a big dollop of whipped feta dip.

    Can I freeze it?

    Yes! You can freeze it for 1 month (and sometimes longer). For best flavor and texture, let it thaw completely before reheating.

    A piece of vegetarian Bulgarian moussaka topped with cilantro on a white plate.

    More Vegetarian Dinner Recipes

    Orzo Mac and Cheese

    Eggplant Lentil Curry

    Mushroom Lentil Pot Pie

    Teriyaki Tofu Stir Fry

    Vegan Baked Spaghetti

    Spicy Tomato White Bean Stew

    Easy Tofu Fajitas

    📖 Recipe

    A piece of vegetarian Bulgarian moussaka topped with cilantro on a white plate.

    Easy Vegetarian Moussaka with Mushrooms

    Easy Bulgarian Vegetarian Moussaka made with saucy tomato lentils, and a creamy top layer that melts in your mouth! The perfect family dinner that comes together in just 1 hour!
    5 from 1 vote
    Print Pin Rate
    Course: Entree, Main, Side
    Cuisine: Bulgarian, Gluten-free, Middle Eastern
    Keyword: bulgarian moussaka, easy, lentils, vegetarian moussaka
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 6
    Author: Petranka
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    Equipment

    • Oven
    • Stovetop
    • A pot
    • A baking dish

    Ingredients

    For the bottom layer

    • 2 tablespoon olive oil, for cooking (or any oil)
    • 1 large white onion, diced
    • 1 large carrots, cubed
    • 3 garlic cloves, minced
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander (optional)
    • 3 cups vegetable broth or water
    • ½ of a 14.5oz can whole peeled tomatoes, crushed by hand (or use 2 medium chopped fresh tomatoes)
    • 1 cup dry red lentils
    • 2 cups cubed potatoes (~2 large potatoes)
    • 3 cups sliced cremini mushrooms
    • ½ teaspoon salt (or more to taste)
    • ¼ teaspoon black pepper
    • A handful of parsley, chopped (optional)

    For the top layer

    • 5 medium eggs
    • 1 ½ cups full-fat Greek yogurt*
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder

    Instructions

    Lentil ragu

    • To a pot, heat 2 tablespoon oil over medium heat. Once hot, add onion and carrots and saute for 3-4 minutes, until fragnant. Add garlic, cumin, smoked paprika, and ground coriander (optional), and saute for 1-2 minutes, until the spices are toasted.
    • Add potatoes, mushrooms, red lentils, vegetable broth (or water), canned tomatoes (or fresh tomatoes), salt, and black pepper. Bring to a boil and cover with a lid. Turn the heat down to medium-low and cook for 25-30 minutes, stirring often, until the lentils are cooked through and there is no liquid left (it's ok if the potatoes are not fully cooked through).
    • Once ready, remove the ragu from the heat and stir in the chopped parsley (optional). Transfer it to a 8x10 inch (21x25cm) baking dish.

    Savory custard

    • Pre-heat oven to 180C (356F). In the meantime, prepare the top layer. To a medium bowl, add eggs, yogurt, garlic powder, salt, and black pepper. Mix until creamy and smooth.
    • Pour the egg mixture over the lentils layer and even it out.

    Bake

    • Bake for 30-35 minutes or until the top is golden brown. Keep an eye on it after 25 minutes, to make sure the top isn't burning. I recommend to let the moussaka rest for 15 minutes before slicing, but it's optional.

    Notes

    Storage
     
    Fridge: Let leftovers cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 2 days.
    Freezer:  Let leftovers cool at room temperature. Transfer to a container, layering parchment paper between each layer to prevent sticking. Cover with a lid. Freeze for 1 month. Let it thaw overnight in the fridge before reheating or serving.
    To reheat
    Oven: Pre-heat oven to 350ºF (180ºC). Add moussaka to a baking sheet. Bake for 10 minutes or until warmed through.
    Microwave: Add a piece of moussaka to a microwave-safe plate and heat for 1-2 minutes or until warmed through.
     
    *To make this recipe dairy-free, swap Greek yogurt with an unsweetened plant-based yogurt, such as soy.
     
    **Nutrition information is a rough estimate calculated without optional ingredients.
     
     

    Nutrition

    Calories: 359kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

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    Sunglow Kitchen is a food blog about delicious vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

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