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Serves 4

Kale and lentil moussaka

A great vegetarian bake of the classic Greek Moussaka


  • 1 tbsp coconut oil
  • 1 onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 whole cloves
  • 2 tbsp tomato puree
  • 1 can chopped tomatoes
  • 1 can brown lentils, drained, rinsed
  • 1 bunch fresh parsley, chopped
  • 150ml vegetable stock
  • 180g curly kale, chopped, large stems removed
  • 50g and 1 tbsp butter
  • 70g coconut flour
  • 625ml organic whole milk
  • 30g grated parmesan
  • 1 egg, beaten


  • Preheat oven to 180°C.
  • In a large pan, add the oil, onion, carrot, celery, garlic, and cloves. Stirring constantly on high heat, cook for 6 minutes or until the veg starts to soften.
  • Add the puree, chopped tomatoes, lentils, parsley, vegetable stock, and season with salt and pepper. Simmer for 10-15 minutes until it has thickened. Set aside.
  • In a frying pan, add 1 tbsp of butter and the kale and mix on high heat for a few minutes until the kale starts to wilt. Set aside.
  • In another pan, add the rest of the butter and melt on a medium heat. Add the flour and whisk to make a thick paste.
  • Gradually add the milk, whisking often. Bring to the boil then reduce heat.
  • Add the parmesan and stir until melted, then add the egg and mix until smooth. Season with salt and pepper.
  • In a small roasting dish, add half the lentil mix to cover the bottom and then add half the kale on top, then repeat this process again.
  • Top that with the white sauce so it evenly covers the top.
  • Bake in the oven for 30-40 minutes until the top is starting to brown.
  • Serve hot.
  • Kcal: 532
  • Protein: 24g
  • Fats: 28g
  • Carbs: 35g
  • Fibre: 20g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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