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Author Notes: Today I am so excited to share my take on classic pasta sauce- a simple, nutrient packed, and hearty sauce fit for those craving comfort food flavors without the comfort food calories (sugar, sodium, gluten). By adding fiber and protein packed red lentils, rustically chopped and nourishing eggplant and tomato, and big handfuls of leafy kale or spinach, you instantly elevated your jar of red sauce to a balanced, flavorful, and easy one-pot vegan meal. I serve my Loaded Red Sauce over brown rice spaghetti or whole wheat pasta, topped with 2 tablespoons chopped walnuts.
Nutritional Information [per serving = ¾ cup]
175 Calories, 25g Carbohydrates, 6.7g Fat, 6.7g Protein, 6.8g Fiber, 6g Sugar —Alexandra Dawson
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 6 baby or 1 medium eggplant (about ¾ pound), rustically cubed
- 1 jar (25 ounces) classic marinara sauce (I use organic & dairy free)
- 2 cups vegetable broth or filtered water
- 1 cup split red lentils
- 1 medium tomato (about ½ pound), rustically cubed
- 1 cup dinosaur kale or spinach, finely chopped
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until just shimmering. Add onion and sauté until soft (about 4-5 minutes). Add eggplant and continue to sauté for an additional 3 minutes or until eggplant begins to soften.
- Stir in marinara, broth, red lentils, tomato, and kale and bring to a boil. Reduce heat to low, cover, and allow sauce to simmer for 60-75 minutes (stirring occasionally), or until lentils are soft. Remove from heat and enjoy!
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch