Lentil and Veggie Moussaka

Updated at: Sat, 03 Feb 2024 00:47:39 GMT

Step 1

Freeze Prep Instructions:

Step 2

Rinse the lentils and combine them with the vegetable broth in a large bowl. Let it soak for at least 30 minutes.

Step 3

Stir in the frozen onions, diced tomatoes, sliced eggplant, and oregano.

Step 4

Season with salt and pepper to taste.

Step 5

Transfer the mixture to a freezer-safe container or slow cooker liner. Freeze for up to 3 months.

Step 6

Cooking Instructions:

Step 7

Thaw the frozen mixture in the refrigerator overnight or on low in the microwave.

Step 8

Transfer the mixture to your slow cooker.

Step 9

Cook on low for 4-6 hours, or until the lentils are tender and the sauce is thickened.

Step 10

Serve warm, topped with chopped fresh parsley and vegan feta cheese, if desired.

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