Beluga Lentil, Pumpkin and Roast Eggplant Bolognese

Serves 4.

Vegan, Dairy Free, Gluten Free (optional-pasta)

Prep Time: 6 hours soaking, 30 minutes prep.

Cooking Time: 45 minutes.

INGREDIENTS

• 120g Beluga lentils (or French green lentils) (soak with water to cover plus 1 tbsp apple cider vinegar for 6-7 hours, and rinse)

• 1 medium onion(180g) minced

• 1 small carrot (120g) minced

• 150g butternut squash or Japanese pumpkin, chopped

• 3 cloves garlic minced

• 1 big eggplant (400g)

• 1 tomato can (400g)

• 2 tbsp Tamari or soy sauce

• 1 tbsp maple syrup

• 1 tbsp balsamic vinegar

• 2-3 tsp dried Italian herbs

• 1.5 tsp pink salt

• 1 tsp smoked paprika

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• Olive oil

• To Serve:

• Pasta or rice

• Red chilli pepper* (if you wish)

METHOD

Preheat oven to 200C. Place sliced or cubed eggplant on a baking tray. Drizzle with olive oil and roast for about 30 mins, until they are 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 carrot, pumpkin and lentils. Cook for a few more minutes.

Add all other ingredients except eggplant and bring to boil. Heat, covered, over medium to low flame for 25-30 mins, stirring occasionally.

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

Serve with your choice of the pasta or rice or flat bread.

Recipe from: @365cleaneats