Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery (this combination is called a soffritto). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
2. Build the Sauce Base: Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Add the rinsed lentils, crushed tomatoes, vegetable broth, oregano, thyme, bay leaf, and balsamic vinegar. Stir everything together until well combined.
3. Simmer to Perfection: Bring the sauce to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes. Stir occasionally, until the lentils are tender and the sauce has thickened significantly. Season generously with salt and pepper to taste. Remove the bay leaf before serving.
4. Cook the Pasta: While the sauce is simmering, cook the whole wheat spaghetti according to package directions in a large pot of salted water. Reserve about 1/2 cup of the starchy pasta water before draining.
5. Combine and Serve: Drain the pasta and add it directly to the pot with the lentil Bolognese sauce. Toss to combine, adding a splash of the reserved pasta water if the sauce needs to be loosened up. This helps the sauce cling to the pasta beautifully. Serve immediately, garnished with fresh herbs and a sprinkle of Parmesan cheese if desired.

Variations:

• “Meatier” Texture: For a texture even closer to ground meat, pulse 1 cup of walnuts in a food processor and toast them in the pan before adding the aromatics.
• Mushroom Boost: Add 8 ounces of finely chopped cremini mushrooms when sautéing the carrots and celery for an extra umami, earthy flavor.
• Creamy Version: Stir in 1/4 cup of heavy cream or unsweetened plant-based cream at the very end of cooking for a richer, rosé-style sauce.