Pasta Sauce, Elevated

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 6 baby or 1 medium eggplant (about 3/4 pound), rustically cubed
• 1 jar (25 ounces) classic marinara sauce (I use organic & dairy free)
• 2 cups vegetable broth or filtered water
• 1 cup split red lentils
• 1 medium tomato (about 1/2 pound), rustically cubed
• 1 cup dinosaur kale or spinach, finely chopped

1. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until just shimmering. Add onion and saute until soft (about 4-5 minutes). Add eggplant and continue to saute for an additional 3 minutes or until eggplant begins to soften.
2. Stir in marinara, broth, red lentils, tomato, and kale and bring to a boil. Reduce heat to low, cover, and allow sauce to simmer for 60-75 minutes (stirring occasionally), or until lentils are soft. Remove from heat and enjoy!

olive oil, yellow onion, baby, classic marinara sauce, vegetable broth, red lentils, tomato, dinosaur kale

Taken from food52.com/recipes/31102-pasta-sauce-elevated (may not work)