Vegan Spaghetti Bolognese

In a deep pan, heat the olive oil and sauté the chopped onion until translucent.

Add the chopped carrot, zucchini, and red bell pepper. Sauté them for a short time until they begin to soften. Then add the minced garlic and sauté for another minute.

Add the chopped tomatoes, hydrated lentils, and tomato paste; add a splash of water if needed. Cover and let simmer slowly for about an hour (or until the lentils and vegetables are soft), stirring occasionally and adding water if the sauce becomes too thick.