Geïnspireerd door de smaken van Griekenland, begint dit gerecht met geroosterde aubergine en eiwitrijke linzen. We voegen verwarmende kruiden zoals kaneel en nootmuskaat toe, en laten het sudderen met vitamine C-rijke geplette tomaten en stevige aardappelen. Onze Moussaka wordt afgetopt met een veganistische bechamelsaus, gemaakt van romige cashewnoten en geroosterde knoflook, die goudbruin bakt tot in de perfectie.
Customer Reviews (4.6 / 5 · 25 reviews)
Richard W.★★★★★
The roasted eggplant soaks up that rich tomato sauce beautifully, and the lentils make it hearty enough that even my husband didn't miss the meat. We split the four servings into two dinners and it held up great as leftovers.
Samuel H.★★★★★
The cinnamon and nutmeg really come through, giving it a warm, home-cooked depth you don't expect from a frozen meal. The lentils and roasted eggplant held up nicely, not mushy at all, and the portion was perfect for our family of four.
Samuel K.★★★★★
It’s not often a frozen family meal feels this thoughtful, but the roasted eggplant and lentils actually hold their texture after heating. The crushed tomato base is rich without being heavy, and four servings is spot-on for our dinner plus lunch leftovers.
