# What You 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 - 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
# Directions:
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 lentils, crushed tomatoes, tomato paste, oregano, basil, paprika, and bay leaf. Stir thoroughly to incorporate all ingredients.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until lentils are tender and sauce has thickened to desired consistency.
05 - Remove and discard the bay leaf. Season with salt and pepper to taste. For extra depth, add a splash of balsamic vinegar or pinch of sugar to balance acidity.
06 - While sauce simmers, cook pasta according to package instructions in salted water until al dente. Drain well in a colander.
07 - Plate the sauce generously over pasta. Garnish with chopped fresh herbs and grated Parmesan or vegan cheese if desired.
