Vegan Bolognese Sauce with Red Lentils

Finely dice the onion, carrots, and celery. Heat the olive oil in a large pot and sauté the vegetables over medium heat, stirring occasionally, for about 8 minutes until soft and lightly browned. Slice the garlic thinly, add it, and sauté briefly until fragrant.

Stir in the vegan mince, increase the heat, and fry until crumbly and browned, stirring constantly. Add the tomato paste and let it caramelize briefly. Deglaze with the strained tomatoes and vegetable broth. Add the washed red lentils, rosemary sprig, chopped basil, and salt and pepper.

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