# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 2 large onions, finely diced
03 - 4 cloves garlic, minced
04 - 2 large carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
→ Lentils & Tomato
07 - 2 cups dried brown or green lentils, rinsed
08 - 2 cans (28 oz each) crushed tomatoes
09 - 1/4 cup tomato paste
→ Liquids
10 - 4 cups vegetable broth
11 - 1/2 cup dry red wine (optional, substitute with more broth if omitted)
→ Seasonings
12 - 2 teaspoons dried oregano
13 - 2 teaspoons dried basil
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon crushed red pepper flakes (optional)
16 - 2 bay leaves
17 - Salt and black pepper, to taste
→ To Serve
18 - 2 pounds spaghetti or preferred pasta (use gluten-free if needed)
19 - Fresh chopped parsley or basil, for garnish
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, celery, and red bell pepper; sauté for 7 to 8 minutes until softened.
02 - Stir in tomato paste and cook for 2 minutes to enhance flavor depth.
03 - Add rinsed lentils, crushed tomatoes, red wine if using, vegetable broth, oregano, basil, thyme, crushed red pepper flakes, and bay leaves; stir to combine.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes, stirring occasionally until lentils are tender and sauce thickens.
05 - Season with salt and black pepper to taste; discard bay leaves.
06 - Prepare pasta following package instructions; drain well.
07 - Plate the lentil sauce over pasta and garnish with chopped parsley or basil.
