The perfect winter comfort food – this dish puts a twist on a classic, and it’s delicious!

vegan black lentil bolognese with roast eggplant

Vegan Black Lentil And Roast Eggplant Bolognese

Vegan, Dairy Free, Gluten Free (Opt), Nut Free

Serves 4.
Prep Time: 6 hours soaking, 30 minutes prep.
Cooking Time: 45 minutes.


  • 120g Beluga lentils* (or French green lentils)* (soak with water to cover plus 1 tbsp apple cider vinegar for 6-7 hours, and rinse)
  • 1 medium onion(180g) minced
  • 1 small carrot (120g) minced
  • 150g butternut squash or Japanese pumpkin, chopped
  • 3 cloves garlic minced
  • 1 big eggplant (400g)
  • 1 tomato can (400g)
  • 2 tbsp Tamari* or soy sauce
  • 1 tbsp maple syrup*
  • 1 tbsp balsamic vinegar*
  • 2-3 tsp dried Italian herbs*
  • 1.5 tsp pink salt*
  • 1 tsp smoked paprika*
  • 1/2 tsp cumin powder*
  • 1/2 tsp coriander powder*
  • Olive oil*

To Serve:

  • Pasta or rice*
  • Red chilli pepper* (if you wish)

    *Available at Naked Foods


    1. Preheat oven to 200C. Place sliced or cubed eggplant on a baking tray. Drizzle with olive oil and roast for about 30 mins, until they are golden brown.
    2. In a large pot, sauté onion and garlic with 2 tbsp olive oil for a few minutes. Add pinch of pink salt and continue to sauté until they become tender.
    3. Add carrot, pumpkin and lentils. Cook for a few more minutes.
    4. Add all other ingredients except eggplant and bring to boil. Heat, covered, over medium to low flame for 25-30 mins, stirring occasionally.
    5. Add roasted eggplant. Using a spoon or fork, mash and mix together the eggplant and pumpkin. Season to taste with salt and black pepper.
    6. Serve with your choice of the pasta or rice.

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    Minako Umehara – @365cleaneats

    Health-conscious Recipe Creator / Food Stylist & Photographer/ Food Instructor
    Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating innovative vegan recipes and running cooking classes.