Lentil Meatballs?? Maybe in a tomato sauce?? Or a duck sauce (which is vegan)
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Someone is bringing regular meatballs so I’d rater avoid.
Does anyone have a favorite Vegetarian moussaka recipe (without mushrooms)? A lentil salad/dish sounds good too. Any favorites?
I’m staying away from Hummus, Baba Ganoush, etc because someone will likely bring hummus as a dip.
OK… How about lentil rolls – nice finger food. These have an egg wash, so they are not vegan, but they are vegetarian.
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hmmm…recipe?
Sure… I make up a standard pizza dough (My favorite dough is Adam Ragusea’s recipe – I’ll attach the video at the end of this post)
I cook my lentils in my rice cooker 1 cup of lentils to 2.5 cups of water (add seasonings if you like – I like curry powder and cayenne pepper – maybe not for a party, though)
After my pizza dough has had time to bulk rise and proof – I roll it out thin, cut to the desired size, spoon in some lentils and some shredded cheese (again these are not vegan), cut the dough, seal the edge with an egg wash (1 egg + 1 teaspoon of water - whipped), take a razor blade or bread lame and score, brush on an egg wash, cook at 400(F) until golden brown.
They really are quite tasty…
Pizza dough recipe
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Your channa on a slider bun made me think of Trini Doubles.
They’re better hot, but they’re still pretty good at room temp.
Maybe tomatokeftedes or zucchini fritters/ mucver?
I don’t have a recipe for veg Moussaka because I wing it .
I love Felicity Cloake’s column, so I’m adding the link.
I also have been making this Eggplant Napoleon Stack since 1996, when it was originally published in Gourmet Magazine.
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I don’t like cold puris — the oil is unpleasant for me. But they are travel food, so I’m an outlier.
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Forgot mujadara in the lentil / rice grouping (actually it’s very similar to masoor biryani and chana pulao)
ETA:
A few more bean ideas — arroz congri/ cuban black beans & rice, white beans braised in milk, and pizza beans (skip the mozz, add shaved parm once the beans have cooled down, or other hard cheese or feta)
Lentil salad:
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This lentil salad sounds really unusual.
or this
Baba ganoush is so much better than hummus, tho 
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Georgian bean- stuffed bread
Maybe some other Georgian veg dishes with it. There are a lot of eggplant and walnut dishes in Georgian cuisine.
That Moroccan lentil salad looks wonderful! I will sub pomegranate molasses for honey as I always do and have some marcona almonds that should be perfect in it. Next week’s lunches!
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Always happy to inspire 
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The one @linguafood posted from Serious Eats/David Lebovitz is very similar to the one I make and adore, except for the celery and carrot. I am not a big fan of either one cooked, so I cube and roast butternut squash, fennel and red onions instead, to mix with the lentils once they’re done steaming. I also like a LOT more vinegar in my vinaigrette (I’d probably use close to a 1:1 ratio to oil), and a 50/50 mix of balsamic and red wine vinegar to play up the sweetness of the butternut squash. Plus some rosemary and thyme in addition to the parsley.
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Any of Smitten Kitchen’s farro dishes would fit the bill too:
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Vegetarian chili or cassoulet
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Love the roasted veg to both bulk up and complement the lentils
Agree on acid in the dressing - the lentils really benefit from it. Fresh lemon juice is really good.
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Pasta with Ricotta-Walnut Sauce: Blend in blender 1c ricotta, 1c regular (not Greek) plain yogurt, 3 chopped cloves garlic, 1c chopped walnuts, 1/2c grated Parmesan cheese. Add 1c chopped or minced parsley and 2 tsp dried basil. Must be served warm or room temperature over warm pasta.( It doesn’t reheat well, so leftovers have to come to room temperature on their own.)
