Lentil & Sweet Potato Moussaka With Cashew Bechamel


  • 2 tbsp olive oil

  • 1 large onion, diced

  • 5 garlic cloves, finely chopped 2 grated carrots, grated

  • 150g red lentils

  • pinch of salt

  • a few grinds of pepper

  • 2 tins tomatoes

  • 500ml vegetable stock

  • 1 tbsp oregano

  • 3 cinnamon sticks

  • 3 aubergines

  • olive oil for brushing

  • 600g sweet potatoes, thinly sliced

  • White sauce topping -

  • 210g cashew nuts, soaked in water for at least 4 hours or overnight then drained and rinsed.

  • 500ml vegetable stock

  • 1/2 tsp garlic powder

  • a grating of nutmeg

  • 2 heaped tablespoons nutritional yeast flakes

  • Pinch of salt


1. In a heavy bottomed pan, sauté the onions, garlic and carrot for 6-8

minutes. Add the lentils to the pan and stir. Add the tomatoes, oregano and cinnamon sticks. Bring to the boil, cover, turn down the heat cook at a slow simmer for about 25-30 minutes, stirring occasionally until the sauce is thickened and the lentils are tender.

2. Heat the oven to 180 fan. Slice the aubergines lengthways, pound coin thick. Lay on a baking tray and brush lightly with olive oil on both sides. Bake for 20 minutes.

3. In a blender add the sauce ingredients. Blend on high power for 2 minutes.

4. To assemble the moussaka, put half of the lentil sauce in the bottom of a large rectangular baking dish. Layer the aubergines, then the sweet poatoes, then the other half of the lentil sauce, and so on. You can do this a day in advance. Top with the cashew sauce (this should be done just before baking).

5. Bake for 45 minutes.

6. Leave to stand for 15 minutes before cutting and serving.

Pippa Campbell