Vegan Bolognese Sauce with Red Lentils

Finely chop the red onion, carrots, and celery stalks. Heat the olive oil in a large pot, then sauté the vegetables over low heat, stirring occasionally, for about 8 minutes, until they soften and are lightly browned. Add the crushed garlic and sauté briefly until fragrant.

Stir in the vegan mince, increase the heat, and brown it while stirring continuously, breaking it into smaller pieces with a wooden spoon. Add the tomato paste, let it caramelize briefly, then pour in the strained tomatoes and vegetable broth. Stir in the rinsed red lentils, finely chopped rosemary, and basil, then season with salt and pepper.

Reduce the heat to minimum and let the sauce simmer gently without a lid for at least an hour. Stir occasionally, and if necessary, add a little more broth or water. The vegetables should be completely soft, and the sauce should be thick and uniform.