# What You'll Need:
→ Legumes
01 - 1 cup dried brown or green lentils, or 2 cups canned lentils, drained and rinsed
→ Vegetables
02 - 1 medium onion, finely diced
03 - 2 medium carrots, finely diced
04 - 1 medium zucchini, finely diced
05 - 1 red bell pepper, finely diced
06 - 2 cloves garlic, minced
07 - 1 cup mushrooms, finely chopped
08 - 1 can (14 oz) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1/2 cup vegetable broth or water
→ Seasonings
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon smoked paprika, optional
16 - 1/2 teaspoon salt, or to taste
17 - 1/4 teaspoon black pepper
→ To Serve
18 - 12 ounces spaghetti or pasta of choice
19 - Fresh basil or parsley, for garnish, optional
20 - Nutritional yeast or vegan parmesan, optional
# Steps:
01 - If using dried lentils, rinse and place them in a saucepan with 3 cups water. Bring to a boil, then reduce heat and simmer for 15 minutes until just tender. Drain and set aside. Omit this step if using canned lentils.
02 - In a large skillet, heat olive oil over medium heat. Add onion, carrots, zucchini, bell pepper, and mushrooms. Sauté for 5 to 6 minutes, stirring often, until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until aromatic.
04 - Add tomato paste, dried oregano, dried basil, dried thyme, smoked paprika, salt, and black pepper. Stir and cook for 1 minute.
05 - Pour in crushed tomatoes and vegetable broth. Stir to combine and bring to a gentle simmer.
06 - Stir in cooked or canned lentils. Simmer, uncovered, for 8 to 10 minutes, stirring occasionally, until sauce thickens and flavors meld. Adjust seasoning as needed.
07 - While the sauce simmers, cook pasta according to package directions in a separate saucepan. Drain pasta well.
08 - Serve warm lentil Bolognese over cooked pasta. Garnish with fresh herbs and nutritional yeast or vegan parmesan if desired.
