Eggplant Lentil Bolognese

Eggplant Lentil Bolognese

Meatless Bolognese is amazing! Give it a try, I promise you won't miss the meat. Serve over whole wheat or chickpea pasta.
Prep Time10 mins
Cook Time45 mins
Course: Main Course, sauce
Cuisine: Italian
Keyword: comfort food, eggplant, pasta, vegan, whole food plant-based
Servings: 6


  • 1 eggplant
  • 1/3 cup celery (diced)
  • 1/3 cup carrots (diced)
  • 1/2 large Spanish onion
  • 2 cups baby Bella or crimini mushrooms (chopped)
  • 1 14.5 oz can of diced tomatoes
  • 1 14 oz can of lentils
  • 1 28 oz can of crushed tomatoes
  • 3 cloves minced garlic
  • 2 tbsp vegetable stock
  • 1/4 cup fresh basil
  • 2 tbsp crushed red pepper


  • Preheat Oven to 425F.
  • Slice eggplant lengthwise and place it on a baking sheet. Salt and pepper if desired.
  • Bake for 6 minutes on each side.
  • On stovetop heat dutch or large pot over medium-high heat.
  • Add vegetable stock, garlic, onion, celery, carrot, and mushrooms.
  • Saute 7-10 min until vegetables are soft.
  • When eggplant is finished baking, remove from oven and dice.
  • Add eggplant to the dutch oven or pot.
  • Reduce heat to medium.
  • Add diced tomatoes, crushed tomatoes, lentils and then stir.
  • Add crushed red pepper and basil.
  • simmer over medium or medium-low heat for about 30 minutes.
  • Serve over pasta and garnish with fresh basil. Also good with multigrain bread.

Leave a Reply

Your email address will not be published. Required fields are marked *