• 

  eggplant (approx. 500 g), cut into slices (0.5-1 cm thickness)

  1
• 

  salt for sprinkling
• 

  dried red lentils

  200 g
• 

  filtered water for soaking

Plant-based béchamel sauce

• 

  plant-based milk of choice

  500 g
• 

  gluten free cornflour

  50 g
• 

  vegan butter (see Tips)

  30 g
• 

  nutritional yeast (see Tips)

  2 tbsp
• 

  salt

  ½ tsp
• 

  ground black pepper to taste

Lentil moussaka

• 

  extra virgin olive oil

  50 g
• 

  red onion cut into quarters

  1
• 

  garlic cloves

  3
• 

  red capsicum deseeded and cut into pieces

  1
• 

  carrot cut into pieces

  1
• 

  celery stalk cut into pieces

  1
• 

  canned tomatoes

  400 g
• 

  filtered water

  120 g
• 

  Vegetable stock paste (see Tips)

  1 tbsp
• 

  dried oregano

  1 tsp
• 

  ground nutmeg for sprinkling
• 

  salt

  2 tsp
• 

  ground black pepper

  ½ tsp