Ingredients:

• 1 large eggplant, sliced into rounds
• 1 cup of uncooked lentils, washed and drained
• 1 onion, diced
• 2 garlic cloves, minced
• 1 1/2 cups of tomato sauce
• 1/2 cup of vegetable broth
• 1/4 cup of chopped parsley
• 1/4 cup of olive oil
• 1 tsp of dried oregano
• 1 tsp of ground cinnamon
• Salt and pepper to taste

For the Cashew Sauce:

• 1 cup of raw cashews, soaked for 4 hours or overnight
• 1/2 cup of water
• 1/4 cup of nutritional yeast
• 1 garlic clove, minced
• 1 tbsp of lemon juice
• 1/4 tsp of salt
• 1/4 tsp of black pepper

Directions:

1. Preheat your oven to 375F.
2. Lightly oil a baking sheet and place the sliced eggplant on it.
3. Bake the eggplant for around 15 minutes, or until it becomes tender.
4. Meanwhile, in a pot, cook the lentils with vegetable broth and water until they are soft and cooked through.
5. In a saucepan, heat up olive oil and add garlic and onion. Cook for around 5 minutes or until the onion is transparent.
6. Add the cooked lentils, tomato sauce, cinnamon, oregano, salt, pepper, and parsley. Stir well and let it cook for another 5 to 7 minutes.
7. In a blender, blend all the ingredients for the cashew sauce until it’s smooth.
8. Layer the eggplant and lentil mixture in a casserole dish. Pour the cashew sauce on top of the mixture.
9. Bake the moussaka for 30-35 minutes, or until the cashew sauce starts to turn golden.
10. Let it rest for 10 minutes before serving.