# What You Need:
→ Base
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Protein
06 - 1 1/2 cups dried brown or green lentils, rinsed (or 1 1/2 cans lentils, drained and rinsed)
→ Sauce
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili flakes (optional)
13 - 2 bay leaves
14 - 3 cups low-sodium vegetable broth, plus more as needed
15 - 1 teaspoon salt, plus more to taste
16 - 1/2 teaspoon black pepper
→ Finish
17 - 2 tablespoons soy sauce or tamari
18 - 2 teaspoons balsamic vinegar
19 - Fresh basil or parsley, chopped, for garnish
→ To Serve
20 - 12 oz spaghetti or pasta of choice (gluten-free if needed)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6 to 8 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, crushed tomatoes, tomato paste, oregano, basil, smoked paprika, chili flakes, and bay leaves. Mix thoroughly.
04 - Pour in vegetable broth, salt, and pepper. Bring the mixture to a simmer.
05 - Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until lentils are tender. Add more broth if the mixture becomes too thick.
06 - Remove bay leaves. Stir in soy sauce or tamari and balsamic vinegar. Adjust seasoning with additional salt and pepper to taste.
07 - Meanwhile, cook pasta according to package instructions. Drain thoroughly.
08 - Plate the lentil mixture over pasta. Garnish with chopped fresh basil or parsley.
