# What You Need:
→ Base Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely diced
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced
→ Sauce Components
06 - 1 ½ cups dried brown or green lentils, rinsed
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - ½ teaspoon smoked paprika
12 - 1 bay leaf
13 - 3 ½ cups vegetable broth
14 - Salt and pepper, to taste
→ Serving Suggestions
15 - 12 oz spaghetti or preferred pasta
16 - Fresh basil or parsley, chopped (optional)
17 - Grated Parmesan or vegan alternative (optional)
# How To Make:
01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté for 7–8 minutes until softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add lentils, crushed tomatoes, tomato paste, oregano, basil, smoked paprika, and bay leaf. Stir thoroughly to combine all ingredients.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes, stirring occasionally, until lentils are tender and sauce has thickened to desired consistency.
05 - Remove and discard the bay leaf. Season with salt and pepper to taste. Adjust seasoning as needed.
06 - While sauce simmers, cook pasta according to package directions until al dente. Drain well in a colander.
07 - Serve the lentil Bolognese sauce over cooked pasta. Garnish with fresh herbs and grated cheese if desired.
