Lentils are naturally rich in protein and fibre, helping to support digestive, metabolic and cardiovascular health. Aubergines provide polyphenols, while tomatoes contribute lycopene, a carotenoid associated with heart health. A creamy cashew béchamel replaces the traditional dairy topping, providing healthy unsaturated fats alongside minerals including magnesium and copper. 

Ingredients

For the moussaka

• 2 large aubergines, sliced lengthways
• 1 tbsp extra virgin olive oil
• 1 large onion, diced
• 3 garlic cloves, crushed
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 2 x 400g tins green lentils, drained
• 400g tin chopped tomatoes
• Sea salt and freshly ground black pepper

For the cashew béchamel

• 100g cashews, soaked for 30 minutes and drained
• 250ml unsweetened oat milk
• 2 tbsp oat flour
• 1 tbsp nutritional yeast
• Pinch of grated nutmeg
• Sea salt and freshly ground black pepper

Method

1. Brush the aubergine slices with the olive oil, season well and roast at 200°C fan (220°C conventional) for 25 minutes until tender and lightly golden.
2. Meanwhile, soften the onion in a little olive oil for 6-8 minutes. Stir in the garlic, cinnamon and oregano and cook for 1 minute before adding the lentils and chopped tomatoes. Simmer gently for 10 minutes until slightly thickened.
3. To make the béchamel, blend the cashews, oat milk, oat flour, nutritional yeast, nutmeg and seasoning until completely smooth. Transfer to a saucepan and cook gently for 4-5 minutes, stirring continuously until thickened to the consistency of a traditional white sauce.
4. Spoon half the lentil mixture into an ovenproof dish, layer over half the aubergines, then repeat with the remaining lentils and aubergines. Spread the cashew béchamel evenly over the top.
5. Bake for 30 minutes until bubbling and lightly golden. Leave to stand for 10 minutes before serving.