1️⃣ Cook the lentils

• Rinse 1 cup (200 g) dried brown or green lentils under cold water.
• Place them in a medium pot with enough water to cover by about 2 inches.
• Bring to a boil, then reduce to a simmer.
• Cook for 18–22 minutes, until tender but not mushy.
• Drain and set aside.

2️⃣ Build the flavor base

• Heat 2 tablespoons olive oil in a large skillet or saucepan over medium heat.
• Add the chopped onion, carrots, and celery.
• Cook for 8–10 minutes, stirring occasionally, until vegetables are soft and lightly golden.
• Add the minced garlic and cook for 30–60 seconds, just until fragrant.

3️⃣ Add tomatoes and seasoning

• Stir in 2 tablespoons tomato paste and cook for 1 minute to deepen the flavor.
• Add the crushed canned tomatoes, vegetable broth, dried oregano, bay leaf, salt, black pepper, and smoked paprika (if using).
• Bring the sauce to a gentle simmer.

4️⃣ Simmer the sauce

• Add the cooked lentils to the sauce and stir well.
• Reduce heat to low and let simmer uncovered for 20–25 minutes, stirring occasionally.
• The sauce should thicken and develop a rich, hearty texture.
• Stir in soy sauce or tamari (if using) during the last 5 minutes for extra depth.

5️⃣ Cook the pasta

• While the sauce simmers, cook 12 oz (340 g) pasta in salted boiling water according to package instructions.
• Reserve ½ cup of pasta water, then drain the pasta.

6️⃣ Finish and serve

• Remove the bay leaf from the sauce.
• Stir in the fresh chopped basil.
• If needed, add a splash of reserved pasta water to loosen the sauce.
• Serve the lentil bolognese over hot pasta.

🍽️ Serving tips (optional but pro)

• • Top with vegan parmesan or nutritional yeast
  • Add fresh basil or parsley for garnish
  • Great for meal prep — flavor improves the next day 😉