# Needed Ingredients:
→ Lentils & Base
01 - 2 cups dried brown or green lentils, rinsed
02 - 6 cups vegetable broth or water
→ Vegetables
03 - 2 tablespoons olive oil
04 - 2 large onions, finely diced
05 - 4 cloves garlic, minced
06 - 3 carrots, finely diced
07 - 3 celery stalks, finely diced
08 - 1 large red bell pepper, diced
09 - 2 cups mushrooms, finely chopped
→ Sauce & Seasonings
10 - 2 cans (28 oz each) crushed tomatoes
11 - 2 tablespoons tomato paste
12 - 1 tablespoon soy sauce or tamari
13 - 1 tablespoon balsamic vinegar
14 - 2 teaspoons dried oregano
15 - 2 teaspoons dried basil
16 - 1 teaspoon dried thyme
17 - 1 teaspoon smoked paprika
18 - 1 teaspoon salt, or to taste
19 - ½ teaspoon ground black pepper
20 - ½ teaspoon chili flakes (optional)
→ To Serve
21 - 2 pounds dried spaghetti or pasta of choice
22 - Fresh basil or parsley, chopped (optional)
# Preparation Steps:
01 - Heat olive oil in a large pot over medium heat. Add onions and cook for 5 minutes until translucent.
02 - Stir in garlic, carrots, celery, bell pepper, and mushrooms. Sauté for 8 to 10 minutes until softened.
03 - Add rinsed lentils, stir to combine, then pour in vegetable broth. Bring to a boil, then reduce to a simmer.
04 - Stir in crushed tomatoes, tomato paste, soy sauce, balsamic vinegar, oregano, basil, thyme, smoked paprika, salt, pepper, and optional chili flakes.
05 - Cover and simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender and sauce thickens. Add water if necessary.
06 - Taste and adjust seasoning as needed before serving.
07 - Prepare pasta according to package instructions, then drain.
08 - Ladle lentil sauce over hot pasta. Garnish with fresh basil or parsley if desired.
