A protein-rich Italian pasta sauce featuring tender lentils, aromatic vegetables, and herbs in a savory tomato base.
# What You'll Need:
→ Base Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely diced
03 - 2 medium 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 freshly ground black 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)
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add diced onion, carrots, and celery. Sauté for 7–8 minutes, stirring occasionally, until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add rinsed lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, smoked paprika, and bay leaf. Stir thoroughly to incorporate all ingredients evenly.
04 - Pour in vegetable broth and bring mixture to a boil. Reduce heat to low, cover partially, and simmer for 30–35 minutes. Stir occasionally to prevent sticking, cooking until lentils are tender and sauce has thickened to desired consistency.
05 - Remove and discard bay leaf. Taste sauce and adjust seasoning with salt and pepper as needed.
06 - While sauce simmers, cook pasta in salted boiling water according to package directions until al dente. Drain thoroughly in a colander.
07 - Divide pasta among serving bowls and ladle hot lentil bolognese generously over top. Garnish with chopped fresh herbs and grated cheese if desired. Serve immediately.
