Pasta Sauce, Elevated

Name: Pasta Sauce, Elevated
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 6 baby or 1 medium eggplant (about 3/4 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 1/2 pound), rustically cubed; 1 cup dinosaur kale or spinach, finely chopped

8 ingredients

2 steps

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
6 baby or 1 medium eggplant (about 3/4 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 1/2 pound), rustically cubed
1 cup dinosaur kale or spinach, finely chopped

Directions

1

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until just shimmering. Add onion and saute until soft (about 4-5 minutes). Add eggplant and continue to saute for an additional 3 minutes or until eggplant begins to soften.
2

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!