Did I say this was meatless? What makes this pasta so hearty and rich is the lentils and yes it is meatless, thought you could have fooled me, but not Gordy. The weber was lit and Gasparos sausages were cooked. Happy all around.
1 tablespoon olive oil
1 cup chopped yellow onion
4 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 1/2 cups dried lentils, rinsed
4 cups vegetable broth
1 tin of diced tomatoes, with juice
1 cup sliced mushrooms
1 cup diced eggplant
¼ cup sundried tomatoes
1/2 tablespoon dried rosemary
1/2 tablespoon fennel seeds
dash of stevia or coconut sugar
1 tablespoon balsamic vinegar
1/4 cup red wine (optional)
salt and pepper to taste
1/2 cup black olives
2 large zucchini or pasta
Heat oil in a large saucepan over medium-high heat. Add onion and sauté until softened and starting to brown (5 to 7 minutes). Add garlic and crushed red pepper and cook until fragrant, about 1 minute.
Stir in lentils and broth and bring to a boil. Reduce heat, cover and simmer until lentils are tender (about 20 to 30 minutes).
Meanwhile, in a large pan sauté mushrooms and eggplant in olive oil until soft.
To the mushrooms and eggplant add the tomatoes, vinegar, and rosemary and fennel seeds, sun dried tomatoes, salt, pepper, sugar and stir until combined.
Add the cooked lentils to the tomatoes.
Bring to a boil again, reduce heat and cover. Simmer for 40 minutes.
Taste and adjust seasonings.
Serve over zucchini or pasta and garnish with olives.
To learn how to make zucchini noodles: http://www.wikihow.com/Make-Zucchini-Noodles