Easy and Hearty Vegetable Bolognese
recipe

This delicious vegetable bolognese made with eggplant and lentils is the perfect comfort food for those gloomy autumn days.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 large eggplant
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 can (400 g) crushed tomatoes
- 1 can (400 g) green lentils (cooked)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
1. Peel and dice the eggplant. Sprinkle with salt and let it rest for about 15 minutes to draw out moisture.
2. Chop the onion, garlic, and carrot into small cubes.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for a few minutes until translucent.
4. Add the garlic and carrot, and continue cooking until the carrot softens.
5. Rinse the eggplant cubes under cold water and dry them with a paper towel. Add the eggplant to the skillet and cook until golden brown.
6. Stir in the crushed tomatoes, lentils, oregano, and basil. Mix well and let simmer on low heat for about 10 minutes.
7. Season with salt and pepper to taste. Serve with pasta or rice, and garnish with fresh basil leaves if desired.
Nutritional Information per serving:
- Calories: 320 kcal
- Protein: 12 g
- Carbohydrates: 45 g
- Fat: 10 g
- Fiber: 10 g

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