Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Sauté Aromatics

Finely chop the onion and mince the garlic. Add them to a large pot or Dutch oven with the olive oil.

Sauté over medium heat for about 5 minutes, or until the onion begins to look translucent.

Step 2: Add Carrots and Celery

Add the peeled and diced carrots and diced celery to the pot.

Cook for 5-10 minutes, stirring occasionally, until the vegetables soften and brown slightly on the bottom.

Step 3: Deglaze with Wine

Stir in the red wine. Don’t skip this step! It’s key for developing that rich, complex flavor.

Let the wine simmer over low heat until the liquid is absorbed or reduced by at least 50%. This will take a few minutes.

Step 4: Add Remaining Ingredients

Once the wine is absorbed, add all the remaining ingredients: tomato sauce, crushed or diced tomatoes, lentils, vegetable broth, dried basil (or fresh), Italian seasoning, dried parsley, salt, bay leaves, red pepper flakes, and black pepper.

Step 5: Simmer

Stir well to incorporate all the ingredients. Bring the mixture to a low boil.

Once boiling, reduce the heat to low, cover the pot, and let the sauce simmer for about 30 minutes, or until the sauce has thickened and the lentils are fully cooked.

Step 6: Cook Pasta

About halfway through the simmering time, bring a large pot of salted water to a boil. Cook the pasta according to the package directions.

Step 7: Check Lentils and Adjust Seasoning

After about 30 minutes, the sauce should be thick and the lentils should be tender. If the lentils aren’t cooked through but the sauce is already thick, add another 1 cup of vegetable broth and continue to simmer, covered, until the lentils are cooked.

Discard the bay leaves. Taste the sauce and adjust the seasonings as desired. Add more salt, pepper, or any additional herbs if needed.

Step 8: Lightly Puree (Optional)

For a slightly smoother texture, use an immersion blender to very lightly puree the sauce. You don’t want to completely puree it; there should still be plenty of texture from the lentils and vegetables.

If you don’t have an immersion blender, you can carefully transfer about 2 1/2 cups of the sauce to a regular blender, process until mostly smooth, and then add it back to the pot. Stir to combine.

Step 9: Serve

Serve the Vegan Lentil Bolognese over the cooked pasta. Garnish with fresh chopped basil and cashew parmesan (optional).

Enjoy this comforting and flavorful plant-based meal!