Ultimate Vegan Lentil Bolognese Pasta

Begin by heating the olive oil in a large pot over medium heat. I always find this brings out the flavor more in the vegetables.

Add the finely chopped onion, carrots, and celery to the pot. Sauté these ingredients for about 5-7 minutes. You want them to be slightly tender and the onion to become translucent, it adds a lovely sweetness that balances the acidity from our tomato products.

Stir in the minced garlic and sauté for another minute. The aroma of the garlic will be very inviting.

Add the rinsed lentils to the pot. I always rinse my lentils thoroughly to remove any debris and reduce their natural bitterness.

Then add the crushed tomatoes, tomato paste, dried basil, dried oregano, and red pepper flakes if using. The tomato paste will add a dense, rich tomato flavor to balance the fresh, bright notes from the crushed tomatoes.

Season the mixture with salt and pepper to taste and let it simmer for about 25-30 minutes. Ensure that you stir occasionally to prevent sticking and even cooking. The lentils should be soft, but still keeping their shape.

While waiting for your sauce to cook, you can prepare your pasta according to the package directions. I often opt for a Gluten-free spaghetti to maintain our Gluten-free category.

Once the sauce is ready and lentils are tender, you can either mix it directly with the pasta or serve it on top. I sometimes like to reserve a bit to add on top for extra heartiness.

Don't forget to garnish with fresh basil - it adds a delightful freshness, and it really makes the presentation pop.

Serve warm to enjoy the layers of taste, from the sweet veggies to the tangy tomatoes with well-accompanied pasta.