Double or triple the recipe as needed. Serve with spaghetti, roasted vegetables, rice, or on backed potatoes.
Alla Bolognese con Melanzane e Lenticchie Verdi (Italian)
Serves 4
Preheat the oven to 400F (200C)
1 organic eggplant, cut in very small cubes
olive oil
minced organic: onions and garlic cloves
some paprika and ground cumin to taste
3/4 cup (95 g) dried green lentils
1 1/2 cups (360 ml) boiling water
1 vegetable stock cube or 1 cup (240 ml) broth
1 can (14 ounces/400g) organic tomatoes, chopped
2 Tbs. (30 g) organic tomato paste
black pepper to taste
1. Place the eggplant cubes in a baking pan.
2. Drizzle with oil and sprinkle with sea salt.
3. Roast for about 20 minutes.
4. Add drizzle of oil in a saucepan over medium heat.
5. Sautée the onions and garlic for 5-10 minutes.
6. Stir in the paprika and cumin.
7. Cook another minute before adding the lentils, boiling water, and stock cube.
8. Bring to a boil, reduce and simmer for +15 minutes until most of the water has been absorbed and the lentils are softening.
9. Add the chopped tomatoes and tomato paste.
10. Cook 30 minutes.
11. Add the eggplant and little more water if needed.
