VEGAN LENTIL BOLOGNESE SAUCE

Ingredients:
1 cup dried green or brown lentils, rinsed and drained
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
2 tablespoons olive oil
2 tablespoons tomato paste
1 can (14.5 oz) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1 cup vegetable broth
1/4 cup red wine (optional)
1 tablespoon balsamic vinegar
Instructions:
In a large saucepan, heat the oil over medium heat. Add the onion, garlic, carrots, celery, and red pepper and cook until softened, about 10 minutes.
Stir in the tomato paste and cook for another minute.
Add the lentils, diced tomatoes, basil, oregano, thyme, salt, pepper, vegetable broth, and red wine (if using). Stir to combine.
Bring the mixture to a boil, reduce the heat to low, and simmer, covered, for 30 minutes or until the lentils are tender.
Stir in the balsamic vinegar and cook for another 5 minutes.
Serve over spaghetti or any other pasta of your choice. Enjoy!