Bulgarian Moussaka with Lentils

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

5 from 1 vote

Bulgarian Moussaka with Lentils

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Entree, Main, Side

Cuisine: Bulgarian, Gluten-free, Middle Eastern

Servings:

Calories: 280kcal

Author: Petra

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