A hearty and flavorful vegan bolognese sauce made with lentils and aromatic herbs, perfect for a satisfying meal.
Heat a drizzle of olive oil in a large pot over medium heat.
Ensure the pot is hot enough before adding the oil to prevent sticking.
Add chopped onion, carrot, and celery, and sauté until softened.
Cut the vegetables into small, even pieces for uniform cooking.
Stir in minced garlic, dried oregano, dried basil, and red pepper flakes, and cook until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Mix in the soy sauce and tomato paste, stirring well to combine.
The soy sauce adds umami flavor, enhancing the depth of the sauce.
Add the crushed tomatoes and cooked lentils, stirring to combine.
Simmer the sauce longer for a thicker consistency and richer flavor.
Reduce the heat to low and let the sauce simmer while you prepare the pasta.
Stir occasionally to prevent the sauce from sticking to the bottom.
Cook the pasta in a large pot of boiling salted water until al dente.
Reserve some pasta water to adjust the sauce consistency if needed.
Drain the pasta and serve topped with the lentil bolognese sauce, garnished with fresh parsley and basil.
Serve immediately for the best texture and flavor.
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