Description
This Slow Cooker Lentil & Vegetable Moussaka is a hearty vegetarian twist on classic Greek moussaka, featuring layers of tender eggplant, zucchini, lentils, and tomatoes, infused with Mediterranean spices and slow-cooked to perfection. Finished with a creamy Greek yogurt topping, it makes a comforting and flavorful family meal.
Ingredients
For the Vegetable & Lentil Filling:
- 1 large eggplant, sliced into ½-inch rounds
- 2 medium zucchini, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups cooked green or brown lentils
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- ¼ cup fresh parsley, chopped
For the Topping:
- 1 cup plain Greek yogurt
- 1 egg
- ½ cup crumbled feta cheese
- ¼ tsp nutmeg
- ¼ tsp black pepper
Instructions
- Prepare the Vegetables: Lightly brush the eggplant and zucchini slices with olive oil to ensure they cook evenly and develop a tender texture.
- Layer the Base: Add half of the diced onion, minced garlic, sliced eggplant, and zucchini into the slow cooker, spreading them evenly.
- Mix the Filling: In a bowl, combine the cooked lentils, diced tomatoes, tomato paste, vegetable broth, oregano, cumin, smoked paprika, cinnamon, salt, pepper, and the remaining onion and garlic. Stir well to blend all flavors.
- Add Lentil Mixture: Spoon the lentil and tomato mixture over the vegetable layer in the slow cooker, spreading it into an even layer for balanced cooking.
- Top with Remaining Vegetables: Place the remaining eggplant and zucchini on top of the lentil mixture to finish the layering process.
- Slow Cook: Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until all vegetables are tender and flavors meld.
- Prepare the Topping: While the moussaka cooks, whisk together the Greek yogurt, egg, crumbled feta, nutmeg, and black pepper in a bowl until smooth.
- Add Yogurt Topping: Carefully spread the yogurt mixture evenly over the cooked moussaka in the slow cooker.
- Finish Cooking: Cover and cook on HIGH for another 20 to 30 minutes, allowing the topping to warm through and set into a creamy layer.
- Rest and Serve: Turn off the slow cooker and let the moussaka rest uncovered for 10 to 15 minutes to firm up the dish, then garnish with fresh parsley and serve warm.
Notes
- For the best texture, use firm eggplant and zucchini to prevent sogginess during slow cooking.
- You can substitute cooked brown lentils with green lentils or canned lentils for convenience or preference.
- For a dairy-free version, use plant-based yogurt and omit or replace feta cheese with a vegan alternative.
- Letting the moussaka rest before serving helps the dish firm up, making it easier to slice and serve.
- Store leftovers in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Course, Dinner, Vegetarian, Slow Cooker, Casseroles
- Method: Slow Cooking
- Cuisine: Greek, Mediterranean
