Perfect for dinner and easy to make, this Slow Cooker Lentil and Mushroom Moussaka is prepared using lentils, eggplants, mushrooms, tomato passata, and feta cheese. This hearty Slow Cooker Lentil and Mushroom Moussaka recipe serves as a comforting dinner and can serve up to 6 people.

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Recipe Ingredients

• ¾ cup (160 g) puy-style lentils
• 2 lb 12 oz (1.2 kg) eggplants (aubergines), sliced into ¼-inch (5 mm) rounds
• 2 tbsp olive oil, plus extra for brushing
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 14 oz (400 g) portobello mushrooms, diced into ½-inch (1 cm) pieces
• 2 tbsp fresh oregano, finely chopped
• 2 tbsp fresh parsley, finely chopped
• ½ tsp ground cinnamon
• 1 lb 9 oz (700 g) tomato passata
• 1¾ oz (50 g) butter
• ⅓ cup (50 g) plain (all-purpose) flour
• 2 cups (500 ml) milk
• 1 egg, lightly beaten
• 3½ oz (100 g) feta cheese, crumbled
• Parsley and arugula (rocket) leaves, to serve

How To Make Slow Cooker Lentil and Mushroom Moussaka

1. Prepare the Lentils: Start by bringing a pot of water to a boil. Add the lentils and let them cook for 10 minutes, then drain and set aside.
2. Grill the Eggplants: Preheat your broiler (overhead grill) to high. Line a large baking sheet with foil, lightly brush the eggplant slices with olive oil, and season generously with salt and pepper. Broil the slices for about 5 minutes on each side until golden and slightly tender. Set them aside to cool.
3. Cook the Mushroom Filling: Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Sauté the onion, garlic, mushrooms, oregano, parsley, and cinnamon for about 8 minutes, stirring occasionally, until the onion becomes soft and fragrant. Stir in the tomato passata and the cooked lentils. Season the mixture with salt and pepper to taste, then set it aside.
4. Make the Creamy Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to remove any raw taste. Gradually pour in the milk while whisking, and cook for about 4 minutes until the sauce thickens to a smooth consistency. Remove the pan from heat, season to taste, and whisk in the beaten egg.
5. Assemble in the Slow Cooker: Lightly grease your slow cooker with olive oil. Start with a layer of eggplant slices at the bottom. Spoon half of the lentil and mushroom mixture over the eggplant layer, then add another layer of eggplant slices. Repeat, finishing with a final layer of eggplant on top.
6. Top with Sauce and Cheese: Pour the creamy sauce over the assembled layers, spreading it evenly. Scatter the crumbled feta cheese on top.
7. Cook to Perfection: Set your slow cooker to low and cook for 4 hours. The moussaka will become tender and the flavors will meld beautifully.
8. Serve and Enjoy: Garnish with fresh parsley and arugula leaves for a bright, fresh touch. Serve warm and enjoy the rich, comforting flavors.

Recipe Tips

• Perfect Eggplants: Use uniform-sized eggplant slices to ensure even grilling and layering for better texture and flavor in every bite. Opt for fresh, firm eggplants for the best results.
• Lentil Swaps: Substitute puy-style lentils with red or green lentils for a different texture, but remember they may have slightly different cooking times and water absorption.
• Dairy-Free Option: Replace the milk and butter with plant-based alternatives like almond milk and vegan butter for a creamy yet dairy-free sauce.
• Add Protein: Boost the protein content by adding cooked ground turkey, lamb, or beef to the lentil mixture for a hearty variation that satisfies meat lovers.
• Custom Herbs: Experiment with fresh herbs like thyme or rosemary to complement the cinnamon and enhance the Mediterranean flavors of the dish.

Recipe FAQs and Variations

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• Slow Cooker Dal Makhani
• Slow Cooker Vegetarian Borscht