Lentil and vegetable moussaka

Lentil and vegetable moussaka

Coconut Oil: Nature’s Perfect Ingredient

This is one of the most delicious meals imaginable. It takes a little while to make, but is well worth the effort and packed full of flavour – a definite favourite in the Lucy Bee house.


Quantity Ingredient
2 large potatoes, scrubbed
300ml water
60g lucy bee coconut oil
300g white onions, diced
200g carrots, peeled and diced
1 red pepper, diced
1 yellow pepper, diced
2 garlic cloves, crushed
500g chestnut mushrooms, chopped
2 x 400g tins green lentils, drained and rinsed
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
3 tablespoons tomato puree
1 x 400g tin chopped tomatoes
2 medium aubergines, sliced
himalayan salt
ground black pepper

For the topping

Quantity Ingredient
10g lucy bee coconut oil
10g cornflour
100ml milk
1 small egg
2 teaspoons dijon mustard
25g cheddar cheese, grated
25g parmesan cheese, grated


  1. Preheat the oven to 180°C.
  2. Put the potatoes and water in a pan, bring to the boil, then cover and simmer for 30 minutes, or until just cooked through. Strain and leave to cool before slicing into thin discs.
  3. Melt half the coconut oil in a heavy-based saucepan. Add the diced vegetables, cover and sauté until almost softened. Add the garlic and mushrooms and continue to cook until all vegetables have softened. Add the lentils, then stir in the spices, tomato purée and chopped tomatoes. Season well and simmer for 20 minutes, stirring occasionally.
  4. Melt the remaining coconut oil and use it to brush both sides of each aubergine slice. Place on a baking tray and cook in the oven for 5–10 minutes until soft, checking regularly. You may need to brush them with a little more oil.
  5. Spoon a layer (about a third) of the lentils and vegetables into an ovenproof dish, about 35 x 25cm and 7cm deep, add a layer of aubergine slices, followed by a layer of potato slices. Continue layering until everything is used up, which should be three layers of each.
  6. For the topping, melt the coconut oil in a saucepan, add the cornflour and cook, stirring, for about 2 minutes. Pour in the milk, then bring to the boil, turn down to a simmer and cook for 5 minutes, stirring continuously. Beat in the egg, mustard and salt and pepper to taste, them simmer for a further 2 minutes, continuing to stir.
  7. Pour over the moussaka, sprinkle over the cheeses and cook in the oven for 40 minutes, until bubbling. Leave to stand for 5 minutes before serving, with a green salad.
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