Skip to content
new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Eggplant, Zucchini & Lentil Bolognese

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.

Previous article Roasted Zucchini, Capsicum, Eggplant And Goat's Cheese Tart
Next article Sweet Potato, Capsicum And Eggplant Bake