Lentil Bolognese

Heat the oil

Heat the olive oil in a large deep skillet or Dutch oven over medium heat.

Sauté the aromatics

Add the diced onion, carrot, and celery to the pan.

Cook, stirring occasionally, until the vegetables are softened, about 7 minutes.

Add garlic

Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.

Add tomato paste and spices

Push the vegetables to the sides of the pan and add the tomato paste to the center.

Cook the tomato paste, stirring it in place, for 2 minutes until it deepens in color.

Stir in the oregano, basil, thyme, and red pepper flakes until evenly combined.

Build the sauce

Add the rinsed lentils to the pan and stir to coat them with the tomato paste mixture.

Pour in the crushed tomatoes and vegetable broth.

Season with salt and black pepper and stir everything together.

Simmer

Bring the sauce to a boil over medium-high heat.

Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.

Check that the lentils are tender; if the sauce looks too thick, stir in a splash of water or broth.

Cook the pasta

While the sauce simmers, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

Finish the sauce

Stir the balsamic vinegar into the finished bolognese.

Taste the sauce and adjust salt and pepper as needed.

Serve

Drain the pasta and divide it among four serving bowls.

Spoon a generous amount of lentil bolognese over each bowl of pasta.

Garnish with fresh basil leaves and serve immediately.