When following Lucy's Moussaka recipe you can replace the ingredients listed from onions through passata with the ingredients
listed below and then follow the Fry method below:
INGREDIENTS
2 tablespoons olive oil,
1 red onion, sliced
1 can of cooked lentils
2 medium carrots, sliced
1 - 2 celery stalks, sliced (optional)
1 lb crimini mushrooms
Pinch of red pepper flakes
1 teaspoon fresh or dried thyme
1 teaspoon dried oregano and or/marjoram
3 garlic cloves, crushed
1 tablespoon tomato paste
½ tablespoon smoked paprika
½ teaspoon cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
800ml passata
Prep Time - 10 minutes
Cook Time - 25 minutes
8
Keeps well in the refrigerator for 3- 4 days and reheats beautifully
METHOD
Fry. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add onion, carrots, celery (if using), salt and pepper, red pepper flakes and oregano/thyme/marjoram (if using). Sauté for 7 minutes or longer, until the vegetables soften up. Add the mushrooms and sauté for another 8 minutes, until the water released by the mushrooms evaporates and they begin to brown. Add garlic and stir around for another minute.
Add the lentils, crushed tomatoes, tomato paste, smoked paprika, cinnamon and nutmeg (if using), to the pot with the mushrooms. Stir to combine, then cover and cook for 5 minutes for the flavours to incorporate.
*Adapted from Golubka Kitchen's Vegan Lentil Moussaka
Photos by Christina Rumpf and Tyler Nix