Step 1

Finely dice the onion, celery and carrot. Mince the garlic.

Step 2

In a large pan or pot, heat the oil over medium heat. Add the onion and cook, stirring regularly for 7-10 minutes until the onion begins to caramelize and turn translucent.

Step 3

Add the carrot, celery, and garlic. Cook for 3-5 minutes until the celery begins to go translucent.

Step 4

Add the lentils and all the spices except the salt. Cook, stirring for 1-2 minutes until it becomes fragrant.

Step 5

Add in the broth, crushed tomatoes and wine (if using), stir well.

Step 6

Bring to a simmer before reducing the heat to medium-low and cooking for 45-60 minutes until the lentils are tender. Stir regularly to prevent burning.

Step 7

Taste and add salt as needed.

Step 8

Towards the end of the cooking time, bring a large pot of salted water to a boil. Cook the pasta (according to package instructions).

Step 9

Drain pasta and mix with the sauce. Or, scoop the sauce over a nest of cooked pasta. Garnish with fresh or dried parsley, vegan cheese, or nutritional yeast.