Vegan Lentil Bolognese with Noodles

1.Cook the noodles according to package instructions until al dente. Drain and set aside.

2.In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

3.Add the minced garlic and red pepper flakes (if using) to the pot and sauté for another minute until fragrant.

4.Stir in the brown lentils, diced tomatoes, tomato paste, dried oregano, dried basil, and vegetable broth. Bring the mixture to a boil.

5.Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if needed to prevent sticking.

6.Season the lentil mixture with salt and pepper to taste. If you prefer a thicker sauce, you can mash some of the lentils with a fork or potato masher.

7.Serve the lentil bolognese over the cooked noodles. Garnish with fresh basil leaves if desired.