Meat-free Italian pasta sauce with protein-packed lentils, aromatic vegetables, and crushed tomatoes simmered to perfection.
# What You'll Need:
→ Base
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
06 - 1½ cups dried brown or green lentils, rinsed
07 - 1 can (28 ounces) 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 - 3½ cups vegetable broth
14 - Salt and pepper to taste
→ To Serve
15 - 12 ounces spaghetti or preferred pasta
16 - Fresh basil or parsley, chopped (optional)
17 - Grated Parmesan or vegan alternative (optional)
# How to Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery. Sauté for 7-8 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add rinsed lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, smoked paprika, and bay leaf to the saucepan. Stir thoroughly to combine all ingredients.
04 - Pour in vegetable broth and bring the mixture to a boil. Reduce heat to low, cover partially, and simmer for 30-35 minutes, stirring occasionally, until lentils are tender and sauce has thickened to desired consistency.
05 - Remove the bay leaf and season the sauce generously with salt and pepper according to your preference.
06 - While the sauce simmers, cook the pasta in a separate pot according to package instructions. Drain well using a colander.
07 - Portion cooked pasta into serving bowls or plates. Top generously with lentil bolognese sauce. Garnish with fresh herbs and cheese if desired before serving.
