Vegan Lentil Bolognese Pasta

Serves: 4 | Prep Time: 15 mins | Cook Time: 30 mins

Ingredients:

• 2 tbsp olive oil
  
• 1 medium onion, finely chopped
  
• 2 cloves garlic, minced
  
• 1 medium carrot, finely diced
  
• 1 celery stalk, finely diced
  
• 1 cup cooked green or brown lentils (or canned, rinsed and drained)
  
• 1 can (14 oz) crushed tomatoes
  
• ½ cup tomato paste
  
• ½ cup vegetable broth
  
• 1 tsp dried oregano
  
• 1 tsp dried basil
  
• ½ tsp smoked paprika
  
• Salt and black pepper, to taste
  
• 12 oz pasta of choice (e.g., spaghetti, linguine, or penne)
  
• Fresh parsley, for garnish

Instructions:

1. Cook the Pasta
   Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
2. Sauté Vegetables
   Heat olive oil in a large skillet over medium heat.
   Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened.
3. Add Lentils and Tomatoes
   Stir in cooked lentils, crushed tomatoes, tomato paste, and vegetable broth.
4. Season the Sauce
   Add oregano, basil, smoked paprika, salt, and pepper. Stir well and bring to a simmer.
   Reduce heat and let the sauce cook for 15–20 minutes, stirring occasionally, until thickened.
5. Combine with Pasta
   Toss the cooked pasta in the lentil bolognese sauce until well coated.
6. Serve
   Divide into bowls, garnish with fresh parsley, and serve hot.