Red Lentil Eggplant Bolognese Vegan Recipes
RED LENTIL EGGPLANT BOLOGNESE (VEGAN)
A beautiful big batch vegan bolognese sauce made with red lentils and eggplant. Protein packed and high in fibre too, this is a nutritious and delicious topping for your favourite pasta! This recipe is gluten free, dairy free and nut free.
Provided by Monique
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- Prepare the vegetables and legumes. Finely dice the onion, grate the carrot and dice the eggplant into 1cm cubes. Rinse the red lentils and set aside.
- Heat a large pan/saucepan up to a moderate-high heat and add the 2 tbsp olive oil. Saute the eggplant, carrot and onion until the vegetables are well softened and starting to brown.
- Add the garlic and cook for a further minute until the garlic smells fragrant.
- Add the passata, cup of vegetable stock, tamari, dried herbs and the red lentils. Stir everything together and reduce the heat of the stove down to a simmer. Partially cover the pan with a lid.
- Cook the pasta sauce, stirring occasionally, at a simmer for at least 20 minutes, allowing the lentils to swell and soften. Keep the lid on the pan, slightly ajar. Add water to the pasta sauce as needed as the lentils cook (estimate you will need 1-2 cups of water).
- While the sauce is cooking, drain and rinse the canned cannellini beans. Towards the end of the cooking stir in the beans and then season the sauce with salt and pepper to taste. Done. Serve with your favourite pasta and a leafy green salad.
Nutrition Facts : Calories 242 kcal, Carbohydrate 41 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Sodium 523 mg, Fiber 16 g, Sugar 8 g, ServingSize 1 serving
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