Vegan Moussaka {gluten free, dairy free}

FOR LENTILS:

• 2 cups cooked lentils pre-cooked or prepared from dry
• 1 small onion peeled and diced
• ¼ cup tomato paste
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper optional
• ½ cup red wine
• 1 cup crushed tomatoes
• 1 cup chickpeas drained and rinsed

FOR EGGPLANT:

• 2 medium eggplants
• olive oil
• salt and pepper

FOR POTATOES:

• 3 large russet potatoes peeled and cut into cubes
• 1 tsp salt
• 2 tbsp olive oil
• ½ cup almond milk
• salt and pepper to taste

FOR BECHAMEL SAUCE:

• ¼ cup olive oil
• 3 tbsp flour gluten-free
• 2 cups almond milk
• ½ tsp smoked paprika
• salt and pepper to taste
• parsley for serving

Supplies Needed:

• Potato masher
• Baking dish