2 tbsp olive oil
1 white onion, diced
4 cloves of garlic, minced
2 celery stalks, diced
1 large carrot, peeled and diced
1 leek, white and pale green part only, sliced
1 eggplant, diced
2 zucchinis, diced
400g tin of lentils, drained and rinsed
400g tin of diced tomatoes
2 tbsp tomato paste
1 tbsp herbs and spices, per preference (oregano, basil, chilli flakes, etc.)
Salt and pepper, to taste
Heat oil a large stockpot over medium heat.
Add onion and garlic, sauté for 5 minutes.
Add celery, carrot, leek, and eggplant.
Season with salt and pepper.
Sauté for 10 minutes, stirring occasionally.
Add zucchini, lentils, tomatoes, tomato paste, and seasoning.
Stir constantly, until comes to a boil.
Reduce heat and continue cooking for 5-10 minutes, stirring occasionally.
Taste and adjust seasoning as needed.
Add water if the sauce is too thin.
Serve over pasta or vegetables.
Top with shredded cheese and fresh herbs if you’d like!
Nutrition Information (per 1 cup, about 200g)
120 calories, 4g fat, 17g carbohydrate, 5g fibre, 5g protein.