Lentil, Eggplant, & Mushroom Ragu

This ragu is incredibly hearty, flavorful, and easy to make! Its super versatile - you can serve it over pasta, over zucchini noodles, in a lasagne, or even over mashed potatoes!

 Lentil, Eggplant, & Mushroom Ragu

Lentil, Eggplant, & Mushroom Ragu


Serves 2

Lentil, Eggplant, & Mushroom Ragu

  • 1/4 cup lentils
  • 1 cup water
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 1 cup eggplant, diced
  • 1/2 jar pasta sauce
  • 1/4 cup nutritional yeast
  • 16 oz package zucchini noodles
  • red pepper flakes, optional
  • salt & pepper, optional

Make the Ragu

In a large pot on your stove combine the lentils, water, onion, and garlic and cook for about 5 minutes. Add in the mushrooms, eggplant, pasta sauce, and nutritional yeast and continue cooking another 15-20 minutes until the lentils are soft.

Cook the Zucchini Noodles

I used zucchini noodles for this recipe, but feel free to use any kind of pasta you like! I used one package of Cece’s Zucchini Noodles (16 oz) . Add one package of zucchini noodles to a skillet and 1/3 cup of water and cook for about 10 minutes until the noodles are soft.

Assemble

Top your zucchini noodles or pasta with the ragu and top with any red pepper flakes and salt and pepper to taste.

 Lentil, Eggplant, & Mushroom Ragu

Lentil, Eggplant, & Mushroom Ragu