Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables start to soften.
Add the minced garlic and tomato paste. Cook for another minute until fragrant.
Stir in the rinsed lentils, crushed tomatoes, vegetable broth, basil, oregano, salt, pepper, and sugar (if using).
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
While the lentil bolognese is simmering, cook your pasta according to package directions.
Serve the lentil bolognese over the cooked pasta. Garnish with vegan Parmesan cheese, if desired.
Zylo AI 
For a richer flavor, add a splash of red wine when sautéing the vegetables.
Adjust the amount of vegetable broth depending on your desired sauce consistency.
Feel free to add other vegetables like mushrooms or bell peppers.
For a smoky flavor, add a pinch of smoked paprika.
• Main Course (Italian-inspired)
• Approximately 350-400 calories
• 30 minutes (Easy)
• 45 minutes
• 8-12
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