# Required Ingredients:
→ Lentils & Protein
01 - 1 cup dried brown or green lentils, rinsed
02 - 3 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium onion, finely diced
05 - 2 carrots, finely diced
06 - 2 celery stalks, finely diced
07 - 3 cloves garlic, minced
08 - 1 red bell pepper, diced (optional)
09 - 8 oz mushrooms (225 g), finely chopped
→ Tomato Base
10 - 1 can (28 oz / 800 g) crushed tomatoes
11 - 2 tablespoons tomato paste
→ Seasonings & Herbs
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon red pepper flakes (optional)
17 - 1 bay leaf
18 - Salt and freshly ground black pepper, to taste
→ To Serve
19 - 12 oz pasta of choice (spaghetti, penne, or gluten-free)
20 - Fresh basil or parsley, chopped (optional)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté for 5 to 7 minutes until softened.
02 - Incorporate garlic, mushrooms, and red bell pepper if using. Cook for 5 minutes, stirring occasionally, until mushrooms release their moisture.
03 - Stir in tomato paste, dried oregano, dried basil, dried thyme, smoked paprika, and red pepper flakes. Cook for 1 to 2 minutes until fragrant.
04 - Add rinsed lentils, vegetable broth, crushed tomatoes, and bay leaf. Stir to combine thoroughly.
05 - Bring to a boil then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender and sauce has thickened.
06 - While the sauce simmers, cook pasta according to package directions. Drain and set aside.
07 - Remove bay leaf from sauce. Season with salt and freshly ground black pepper to taste.
08 - Serve lentil sauce over pasta and garnish with fresh basil or parsley if desired.
