Eggplant, Zucchini & Lentil Bolognese

2 onions, diced
4-6 cloves of garlic, finely diced or minced
2 med (700g / 4 cups) eggplant, diced
1 large (200g / 1 1/2 cups) capsicum, diced
2 medium (250g / 2 cups) zucchini, diced
2 cans (800g) diced tomatoes or cooked whole tomatoes
1 can (400g) lentils, drained and rinsed
2 cups (500ml) vegetable stock
1 cup fresh parsley, roughly chopped
1 teaspoon ground black pepper

In a large saucepan, sauté onion and garlic until soft.

Add chopped eggplant, capsicum and zucchini. Continue to cook over a medium heat, stirring until veggies become soft.

Add all other ingredients, stir well and simmer for a minimum of 30 minutes. Be sure to stir periodically to avoid sticking to the pan.

Blend using an immersion blender. Option: Blend before adding lentils then continue to cook for 20 minutes. This will give a more chunky texture.

Now your delicious lentil bol is ready to serve over your favorite pasta with a good sprinkle of cashew parmesan (recipe here) and some extra parsley to garnish.

from: naturalharry.com.au