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Red Lentil Eggplant Bolognese (Vegan)

February 27, 2020 by Monique 2 Comments

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A beautiful big batch vegan bolognese sauce made with red lentils and eggplant. Protein packed and high in fibre too, my Red Lentil Eggplant Bolognese is a nutritious and delicious topping for your favourite pasta! This recipe is gluten free, dairy free and nut free.

Vegan lentil bolognese sauce topped with pine nuts

I think this is possibly the third bolognese sauce recipe I have put on Nourish Every Day, but this is the first totally VEGAN version, and it’s something a lot of you have been asking for!

One of my aims this year is to increase our family intake of legumes. There are so many great benefits to eating them – high protein, high fibre, cheap, easy to use, and environmentally friendly. We aren’t completely vegan or vegetarian, but I’m trying to be a bit more “flexitarian” in our approach to food (i.e. lots of vego meals with meat occasionally, rather than the other way round).

So, we have been in need of a vegan bolognese recipe as pasta night is a family staple. Hello, Red Lentil Eggplant Bolognese!

Two bowls of vegan red lentil eggplant bolognese sauce

For this pasta sauce I chose to use red lentils, because they’re something I tend to always have in the cupboard. Red lentils are amazing because you can buy a bag of them dried, super duper cheap, and they cook in about 10-15 minutes and DO NOT need soaking. Just rinse, add water and cook and they go soft.

Red lentils are perfect for bulking up sauces, casseroles and curries, making your dish deliciously thick but not too chunky – these lentils are pretty small and very soft when cooked for a little extra time. All while adding a hefty boost of protein and fibre. In this recipe, they are the main protein in the sauce, so quite a large amount is used.

Red lentil eggplant bolognese sauce close up (Nourish Every Day)

Now, just one little word of warning. This Red Lentil Eggplant Bolognese is a batch cooking recipe. It makes a helluva lot of sauce, I have estimated it makes about 6-8 serves, depending on how much you like to eat. Now that we are a family of four, almost everything I make tends to be a batch cooking recipe!

Assuming you don’t need a mountain of bolognese sauce at once, do not worry because this is the perfect thing to pop in the freezer. It will easily last a few months and then on those busy, exhausted nights, all you have to do is pop a pot of pasta onto boil.

If you make this recipe, don’t forget to take a snap and tag me on Instagram, you can find me at @moniquecormacknutrition!

Red Lentil Eggplant Bolognese Recipe (vegan) by Nourish Every Day
Red Lentil Eggplant Bolognese Recipe (vegan) by Nourish Every Day

Red Lentil Eggplant Bolognese (Vegan)

A beautiful big batch vegan bolognese sauce made with red lentils and eggplant. Protein packed and high in fibre too, this is a nutritious and delicious topping for your favourite pasta! This recipe is gluten free, dairy free and nut free.
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Course: Main Course
Cuisine: dairy free, egg free, freezer friendly, gluten free, grain free, nut free, vegan, vegetarian
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 8 serves
Calories: 242kcal

Equipment

  • You will need a large stockpot, saucepan or even a big wok (with a lid) to make this recipe as it makes quite a lot of sauce.

Ingredients

  • 1 large eggplant or 2 small eggplants
  • 1 brown onion
  • 1 large carrot or 2 small carrots
  • 2-3 cloves garlic or 2-3 tsp of crushed garlic from a jar
  • 1 and 1/3 cups red lentils measured dry/uncooked
  • 700 grams passata (this is one standard size passata sauce bottle in Australian supermarkets, it's around 2.5-3 cups of sauce)
  • 1 can cannellini beans i.e. white beans (one standard sized can)
  • 1 cup vegetable stock
  • 2 tbsp tamari or gluten free soy sauce
  • 2 tbsp extra virgin olive oil
  • 2 tbsp dried Italian herb mix
  • salt & pepper to season
  • 1-2 cups water

Instructions

  • Prepare the vegetables and legumes. Finely dice the onion, grate the carrot and dice the eggplant into 1cm cubes. Rinse the red lentils and set aside.
  • Heat a large pan/saucepan up to a moderate-high heat and add the 2 tbsp olive oil. Saute the eggplant, carrot and onion until the vegetables are well softened and starting to brown.
  • Add the garlic and cook for a further minute until the garlic smells fragrant.
  • Add the passata, cup of vegetable stock, tamari, dried herbs and the red lentils. Stir everything together and reduce the heat of the stove down to a simmer. Partially cover the pan with a lid.
  • Cook the pasta sauce, stirring occasionally, at a simmer for at least 20 minutes, allowing the lentils to swell and soften. Keep the lid on the pan, slightly ajar. Add water to the pasta sauce as needed as the lentils cook (estimate you will need 1-2 cups of water).
  • While the sauce is cooking, drain and rinse the canned cannellini beans. Towards the end of the cooking stir in the beans and then season the sauce with salt and pepper to taste. Done. Serve with your favourite pasta and a leafy green salad.

Notes

*I add the tamari to this sauce as I think it helps the sauce to have a nice savoury, umami kind of flavour, which can sometimes be lacking in meat-free dishes. You don’t absolutely have to add this. As an alternative you could also add half a cup of red wine, which is also super yum!
*Swap the cannellini beans for canned chickpeas, kidney beans or butter beans as you like.
*This sauce is also really nice with a generous pinch of chilli flakes in there if you like a little kick!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

Calories: 242kcal (12%) | Carbohydrates: 41g (14%) | Protein: 14g (28%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Sodium: 523mg (23%) | Potassium: 876mg (25%) | Fiber: 16g (67%) | Sugar: 8g (9%) | Vitamin A: 2058IU (41%) | Vitamin C: 14mg (17%) | Calcium: 98mg (10%) | Iron: 6mg (33%)

p.s. If you don’t mind a meaty (but still with veggies) bolognese now and then, check out my other two bolognese recipes here:

  • Roast eggplant and kale bolognese sauce
  • Red wine and mushroom bolognese sauce
Bowls of pasta with vegan red lentil bolognese sauce and greens (Nourish Every Day)
Vegan Red Lentil Eggplant Bolognese Recipe by Nourish Every Day
Vegan banana bread muesli bar recipe by Nourish Every Day Easy Banana Bread Granola Bars (nut free)
Vegetable Halloumi Egg Muffins Recipe on Nourish Every Day Spinach, Mushroom and Halloumi Egg Muffins

Filed Under: Main Course, Recipe Tagged With: bolognese, dairy free, dinner, freezer friendly, gluten free, lentils, nut free, pasta, pasta sauce, vegan, vegetarian

Reader Interactions

Comments

  1. Teri Warnick

    March 8, 2020 at 5:04 am

    my sauce is simmering smells and taste Devine I will be serving over chikckpea pasta thank you

    Reply
    • Monique

      March 31, 2020 at 2:45 pm

      Hope you enjoyed it Teri! 🙂

      Reply

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Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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