Lentil bolognese sauce has tons of flavor! Enjoy it your favorite pasta, like spaghetti. Or go healthy and serve it over zucchini noodles or spaghetti squash! Includes stovetop, crockpot, and instant pot options.
This slow cooker lentil and pumpkin chili recipe is the perfect solution for busy weeknights. This vegetarian chili has a ton of flavor, it’s super healthy, and only takes about 10 minutes to prep.
Yeah, so remember how I said all I wanted to do was curl up on the couch with a blanket? Apparently it’s not because it’s fall… it’s because I’m sick! Ugh. I have a terrible cold – the worst one I’ve had in years. Three of the last four meals I’ve eaten have been soup. Luckily, I have a big pot of this roasted eggplant and lentil soup in the fridge, so all I have to do is heat it up (which is about all I have the energy for right now).
This soup is just want I need though. It’s rich, earthy, and slightly spicy, with a subtle Middle Eastern flavor from roasted eggplant, tomatoes, and ras el hanout. A dollop of coconut yogurt finishes it off and balances out the spiciness.
Do you have a few hours with nowhere to go? Grab your biggest pot and make this Bolognese – you’ll be glad you did!
I wish I had a story to tell you about this recipe, but I really don’t. I made it last Saturday, which was rainy and cold. We stayed in and let it simmer all afternoon while we did work around the house – Bolognese is simple to make, but it needs to cook for a few hours in order to thicken up and let the flavors develop. It smelled absolutely amazing while it cooked; we kept wandering into the kitchen to check up on it. It felt like an eternity had passed by the time we sat down to eat, but it was well worth it.
