Heat olive oil in a large skillet over medium heat. Add the finely chopped onion, grated carrot, and chopped celery. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 8 minutes. The mixture should smell sweet and look translucent.
Add the minced garlic to the vegetables and cook for another minute until fragrant and slightly golden. The kitchen will fill with a warm, garlicky aroma.
If using, pour in the red wine and simmer until it reduces by half, about 3–4 minutes. This step deepens the flavor and adds smoky richness. If skipping wine, proceed to the next step.
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color and aroma. Then add the crushed tomatoes, scraping any bits stuck to the pan for maximum flavor. Bring the mixture to a gentle simmer.
Add the rinsed lentils to the sauce and pour in the vegetable broth. Stir everything together, then lower the heat to a gentle simmer. Cover partially and cook for 25–30 minutes, stirring occasionally. The lentils will soften and absorb the flavors, thickening the sauce.
Check the sauce: the lentils should be tender but still hold their shape, and the sauce should be thick and coating the back of a spoon. If it’s too watery, uncover and simmer a few more minutes to reduce.
Taste the sauce and season with salt, pepper, and dried herbs. Stir in chopped fresh basil or parsley at the end for a bright, herbal finish. Let the sauce rest for 5 minutes off the heat to deepen the flavors.
Serve the hearty lentil Bolognese over your favorite pasta or grains. Garnish with extra herbs or a drizzle of olive oil if desired. Enjoy the rich, earthy aroma and comforting texture of this simple yet satisfying dish.
