Red Lentil and Eggplant Bolognese
Ingredients
- 1 pound fusilli pasta
- 2 cups cooked red lentils or any lentils
- 1/2 roasted eggplant, skinned and chopped
- 3 baby bell peppers, small diced
- 1/2 yellow onion, small diced
- 3 cloves garlic
- 1 tablespoon Italian seasoning
- 1 can crushed tomatoes
- 1 cup water
- salt to taste
- pepper to taste
- red pepper flakes to taste
- broccoli (amount as desired)
- mushrooms (amount as desired)
- spinach (amount as desired)
Preparation
Preheat oven to 400 degrees Fahrenheit.
Cut eggplant in half, make a crosshatch pattern, salt lightly, and roast on a lightly oiled sheet pan for 20 minutes.
Once the eggplant is cooked, peel the skin and chop it into small pieces and set aside.
Meanwhile, put on pasta water to boil.
In a large wok or saucepan, sauté garlic and onions until toasty and browning for 5-8 minutes, then add bell peppers, eggplant, and Italian seasoning and cook for 5 minutes.
Add crushed tomatoes, 1 cup water, and cooked lentils and bring to a boil.
Lower the heat and simmer until the pasta is ready, then toss in the pasta and top with crushed red pepper.
Serve with oven roasted broccoli, sautéed garlicky mushrooms, and spinach.
Preparing accompaniments
Roast broccoli in the oven at 400 degrees Fahrenheit until tender.
Sauté mushrooms and spinach with garlic until cooked.
