# Components:
→ 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 - 1½ cups dried brown or green lentils, rinsed
07 - 1 can (28 ounces) 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 - 3½ cups vegetable broth
14 - Salt and pepper to taste
→ To Serve
15 - 12 ounces spaghetti or preferred pasta
16 - Fresh basil or parsley, chopped (optional)
17 - Grated Parmesan or vegan alternative (optional)
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery. Sauté for 7 to 8 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, smoked paprika, and bay leaf. Stir thoroughly to combine.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender and sauce has thickened.
05 - Remove the bay leaf. Season with salt and pepper to taste.
06 - While the sauce simmers, cook pasta according to package instructions. Drain thoroughly.
07 - Serve sauce over pasta. Garnish with fresh herbs and cheese if desired.
