Vegan French Lavender-Infused Lentil Moussaka with Eggplant and Cashew Cream

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup green or brown lentils, rinsed and drained 2 large eggplants, sliced into 1/4
• inch rounds 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup fresh lavender flowers, loosely packed 1/4 cup olive oil, divided 1 1/2 cups vegetable broth 1/2 cup raw cashews, soaked overnight 1/4 cup nutritional yeast 1 tablespoon fresh lemon juice Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 30 minutes. Drain any excess liquid and set aside. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes. Add lavender flowers and continue to cook for another minute, until fragrant. In a blender, combine cashews, nutritional yeast, lemon juice, and remaining olive oil. Blend until smooth and creamy, adding water as needed to achieve desired consistency. Season with salt and pepper to taste. Set aside. Lightly brush both sides of eggplant slices with olive oil and season with salt and pepper. Place on a baking sheet lined with parchment paper and bake for 20 25 minutes, or until golden brown and tender. In an oven safe dish, create a layer of cooked lentils, followed by a layer of eggplant slices. Repeat until all ingredients have been used, finishing with a layer of lentils on top. Spoon cashew cream over the top layer of lentils. Bake for 25 30 minutes, or until heated through and bubbly. Allow to rest for a few minutes before serving.

Chef’s Insight

Using a mandoline slicer ensures evenly-thick eggplant slices.

Notes

To enhance the aroma, add a few drops of lavender essential oil to the cashew cream.