Eggplant Lentil Bolognese

Eggplant Lentil Bolognese

Description

Eggplant Lentil Bolognese! You’ve gotta try this vegan and gluten-free pasta sauce, so hearty and full of plant-based protein. Roasted eggplant, homemade sauce and lentils.

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 3 hours 50 minutes

Yield: 6 servings

Category: main, sauce, dinner

Cuisine: Italian

Ingredients

· 1 medium-large Italian globe eggplant

· 2 tablespoons olive oil

· 1 white onion, finely chopped

· 3 stalks celery, finely chopped

· 3 carrots, finely chopped

· 1 teaspoon kosher salt

· 2 cups dry red wine

· 4 cloves garlic, chopped

· 1/2 teaspoon dried oregano

· 1/2 teaspoon dried thyme

· 1/4 cup tomato paste

· 1 (28 ounce) can crushed tomatoes

· 2 cups cooked brown or green lentils

· 1/4 cup chopped basil leaves

· Cooked pasta or polenta, for serving

Instructions

1. Preheat the oven to 350 degrees F. Rub the eggplant with some of the olive oil and place on a baking sheet. Roast until very tender, about 1-1 1/2 hours. The skin should easily peel off and the insides creamy.

2. When the eggplant is 20-30 minutes to being done, heat the remaining olive oil in a large dutch oven or stockpot over medium heat. Add the onion, celery, carrots and salt. Cook until vegetables are very soft, about 15 minutes. Add in garlic, oregano and thyme.

3. Add the wine and cook until wine is reduced by at least half and sauce has thickened. Stir occasionally to prevent sticking.

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Full Recipe: Click Here

Created: BANKHEALTHY