Red Lentil Spaghetti

with Tender Bell Peppers & Eggplant Stew

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Ingredients 4 Servings


  • 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
  • Salt and black pepper to taste
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  • Bring a large pot of water to a boil.

  • Meanwhile in a large skillet sauté onion with olive oil for about three minutes, add peppers and eggplant, keep cooking for ten more minutes.

  • 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.

  • Meanwhile cook pasta according to package directions and drain.

  • Toss pasta with veggies and thyme over high heat.

  • Stir in cheese before serving.

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