Black Lentil & Roasted Eggplant Bolognese

Minako Umehara

Australia

~

Instagram: @365cleaneats

Let’s Talk Lentils

Many people say that lentils don’t require soaking, but I still prefer to soak black and green lentils with apple cider vinegar before cooking to prevent digestive troubles and to shorten cooking time.

 

INGREDIENTS
 

2⁄3 cup beluga lentils or French green lentils (soaked with 1 tsp apple cider vinegar for 6-7 hours and rinsed)

1 medium onion, minced
1 small carrot, minced
1⁄3 lb butternut squash or Japanese pumpkin, chopped
3 cloves garlic, minced
1 big eggplant (about 1 lb), sliced or cubed
1 (14 oz) can tomatoes
2 tbsp tamari or soy sauce
1 tbsp maple syrup
1 tbsp balsamic vinegar
2-3 tsp dried Italian herbs
1 & 1⁄2 tsp pink salt
1 & tsp smoked sweet paprika
1⁄2 tsp cumin powder
1⁄2 tsp coriander powder
Olive oil

 

Serve

̈Pasta or rice
̈Red chili pepper, if you wish

 

METHOD

  • Preheat oven to 390°F. Place sliced or cubed eggplant on a baking tray. Drizzle olive oil and roast for about 30 minutes until golden brown.
     

  • In a large pot, sauté onion and garlic with 2 tbsp olive oil for a few minutes. Add pinch of pink salt and continue to sauté until they become tender.
     

  • Add carrots, butternut squash, lentil and cook for a few more minutes.
     

  • Add rest of the ingredients except eggplant and bring to boil. Heat over medium to low flame for 25-30 minutes with a lid. Stir occasionally as to not burn it.
     

  • Add roasted eggplant. Using a spoon or fork, mash and mix the eggplant and squash. Season to taste with salt and black pepper.
     

  • Serve with your choice of pasta or rice.

Share on Facebook
Share on Twitter
Please reload

  • Instagram - Grey Circle
  • Facebook - Grey Circle
  • Twitter - Grey Circle
Cart (0)‏

© Copyright 2020 ORIGIN. Magazine

Female Artists, Foodies, Home Design