# Ingredient List:
→ 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 - 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
→ To Serve
15 - 12 oz spaghetti or preferred pasta
16 - Fresh basil or parsley, chopped
17 - Grated Parmesan or vegan alternative
# Recipe Steps:
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 it.
03 - Add rinsed lentils, crushed tomatoes, tomato paste, oregano, basil, smoked paprika, and bay leaf. Stir thoroughly to combine all ingredients evenly.
04 - Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 30–35 minutes, stirring occasionally, until lentils are tender and sauce has thickened nicely.
05 - Remove the bay leaf and discard. Season the sauce with salt and pepper to taste, adjusting as needed.
06 - While the sauce simmers, cook pasta in salted boiling water according to package instructions until al dente. Drain well.
07 - Serve the lentil bolognese sauce generously over the cooked pasta. Garnish with chopped fresh herbs and grated cheese if desired.
