- 1/4 cup olive oil
- 3 garlic cloves, thinly sliced
- 2 medium-size eggplants, peeled and cubed
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 Spanish onion, diced
- 1 1/2 cups red lentils, rinsed and picked over
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 2 bay leaves
- 2 cups canned crushed tomatoes
- 6 to 10 cups chicken broth or canned low sodium chicken broth
- 1 pound orecchiette pasta
- 1/4 cup fresh cilantro leaves, roughly chopped, for garnish
- 1/4 cup fresh basil leaves, roughly chopped, for garnish
- 1/4 cup fresh roughly chopped scallion greens, for garnish
- shaved Pecorino cheese, for garnish
Directions
- Place a large skillet over medium-high heat and when it is hot, add the oil. Add the garlic and cook until it is lightly browned, about 2 to 3 minutes.
- Add the eggplant, salt, and pepper and cook the eggplant, in batches if necessary, until it is soft and lightly browned, about 5 minutes.
- Add the onion and cook for 3 minutes. Add the lentils, curry, cumin, and bay leaves, stirring well after each addition, and cook for 5 minutes.
- Reduce the heat to medium and add 6 cups of chicken broth. Cook until the lentils are soft, about 45 minutes, adding more broth as necessary Add the tomatoes and cook until the sauce is thickened, about 15 to 20 minutes.
- While the sauce is cooking, bring a large pot of water to a boil over high heat. Add the pasta and cook until it is tender. Drain.
- Remove the bay leaf from the lentil mixture and toss the mixture with the pasta. Garnish with the cilantro, basil, scallion greens, and Pecorino. Serve immediately.