Quick and Easy Vegan Ragu

cookingforpeanuts.com

Kathleen

16 ounces pasta or 4 ½ cups cooked polenta

12 ounces eggplant (about 1 medium) ), cut into about 2-inch pieces

2 cups dried red lentils

1 large yellow onion small dice

4 cloves garlic minced

4 cups vegetable broth preferably low sodium

subheading: For the sauce:

1 cup sun-dried tomatoes jarred and preserved in oil

3 tablespoons tomato paste

2 tablespoons harissa

¼ cup pitted kalamata olives rinsed

4 cloves garlic

1 large lemon juice

½ teaspoon crushed red pepper or to taste

1 teaspoon maple syrup or to taste

subheading: Other ingredients:

1 cup walnut pieces finely chopped (optional)

1 ½ cups water or pasta cooking water

Freshly ground black pepper to taste

¼ cup chopped parsley for garnish

Directions at cookingforpeanuts.com

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