Vegan Bolognese Spaghetti with Red Lentils

Heat the olive oil in a deep pan and sauté the finely chopped red onion until translucent. Add the chopped carrots, zucchini, and bell pepper, then sauté for a few minutes until the vegetables soften slightly. Finally, stir in the crushed garlic and sauté for another minute.

Add the diced tomatoes, thoroughly rinsed red lentils, and tomato paste to the vegetables. If necessary, pour in a little water. Cover and simmer over low heat for about an hour (replenishing water if needed) until the lentils and vegetables are completely tender.

Meanwhile, cook the spaghetti in salted water according to the package instructions. Mix the cooked pasta with the prepared sauce. If you want to prepare it in advance, it's best to combine the pasta and sauce just before serving.