Lentil Bolognese With Peas & AubergineCourse: Uncategorized
A delicious vegetarian lentil bolognese in a rich tomatoey homemade sauce with peas and aubergine.
1 red onion finely chopped
1 clove of garlic, minced
500g dried red lentils
2 tbsp tomato puree
2 tbsp balsamic vinegar
2 tsp dried oregano
1 tsp dried chilli flakes
1 vegetable stock cube
500g spaghetti or your favourite pasta
150g frozen petit pois
1 aubergine (eggplant), cubed
- Heat some oil in a big saucepan and fry the onion, aubergine (eggplant), and garlic until soft and aromatic. This should take about 15 minutes.
- Combine the lentils, passata, tomato puree, vegetable stock cube, balsamic vinegar, and herbs in a large mixing bowl. Cook for an additional 20 minutes on a low heat. Finally, at the end of the cooking process, introduce the petit pois to warm up.
- Cook the spaghetti according to the package directions while the sauce is simmering.
- Serve the lentil bolognese over spaghetti with grated parmesan cheese on top. Though this is optional.