Red Sauce City

It's time for cold weather pasta that will satisfy your craving for comfort food without too many calories.  This simple but hearty sauce is packed with fiber and protein rich red lentils, ever lovely eggplant, tomato #redsaucecity, and big bunches of kale or spinach.  Upgrade that jar of plain red sauce we know you have sitting unopened on the shelf to an easy one-pot vegan meal!  For extra #goddessvibe points, the In My Bowl chef Alexandra Dawson suggests topping the final feast with 2 tablespoons of chopped walnuts - good for the brain - and look how nice our Susty fork looks with some brown rice or whole wheat pasta! YUM! 

Loaded Red Sauce [makes 8 servings]

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!

Nutritional Information [per serving =  ¾ cup]
175 Calories, 25g Carbohydrates, 6.7g Fat, 6.7g Protein, 6.8g Fiber, 6g Sugar