Red Lentil Spaghetti with Tender Bell Peppers & Eggplant Stew
Red Lentil Spaghetti with Tender Bell Peppers & Eggplant Stew
45 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Long
- No Meat
- Spring Recipes
- Summer Recipes
- Weekend
- Weeknight
Made with Barilla Red Lentil Spaghetti pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Spaghetti |
| 4 | Tablespoons extra virgin olive oil |
| 1 | Small yellow onion, julienne |
| 1 | Red bell pepper, julienne |
| 1 | Green bell pepper, julienne |
| 1 | Yellow bell pepper, julienne |
| 1 | Eggplant, peeled and diced ½ inch |
| 1/2 | Tablespoon thyme, leaves |
| 2/3 | Cup Romano cheese, grated |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil.
Step 2
Meanwhile in a large skillet sauté onion with olive oil for about three minutes, add peppers and eggplant, keep cooking for ten more minutes.
Step 3
When water has evaporated and veggies are starting to fry add 2 cups of boiling water, salt and pepper, cover with a lid and stew for twenty more minutes, until veggies are soft and flavors are well combined.
Step 4
Meanwhile cook pasta according to package directions and drain.
Step 5
Toss pasta with veggies and thyme over high heat.
Step 6
Stir in cheese before serving.
Red Lentil Spaghetti Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Spaghetti made from red lentils, and red lentils only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for creative ways to get inspired.
- Shape Spaghetti
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta