This hearty lentil bolognese is packed with flavor and perfect over pasta. Totally vegan, and easy enough for a weeknight!
Bring a large pot of water to a boil. Add the pasta and cook it according to the package directions.
Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil to prevent sticking.
While the pasta cooks, coat the bottom of a large pot with a tablespoon of olive oil and place it over medium heat.
Give the oil a minute to heat up, then add the onion, carrots and celery. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.
Add the garlic and cook it for about a minute, until very fragrant.
Add the wine, bring it to a simmer, and let it cook until reduced by about half, about 4 minutes.
Stir in the tomatoes, tomato paste, milk, soy sauce, thyme, oregano, and sugar.
Raise the heat and bring the sauce to a simmer. Lower the heat and let the sauce simmer for about 30 minutes, until the veggies are tender and the sauce is thick.
Stir in the lentils and cook the sauce for a minute more, until the lentils are heated.
Remove the pot from heat and season the sauce with salt and pepper to taste.
Ladle over pasta and serve.