Optional Prep: If preferred, pulse the carrots, celery, and mushrooms in a food processor for a faster prep and a smoother, meat-like texture. Or, once the sauce is made, partially blend with an immersion blender for a smoother texture.

1. Sauté aromatics: Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery; cook 6–7 minutes until softened.
2. Add garlic + mushrooms: Stir in garlic and mushrooms; cook 3–4 minutes until mushrooms release their liquid and it evaporates.
3. Caramelize tomato paste + herbs: Add tomato paste, salt, pepper, dried herbs, and chili flakes; cook 3–4 minutes until the paste turns brick red and lightly sticks to the pot.
4. Deglaze: Pour in red wine); simmer 2–3 minutes, scraping the pot, until slightly reduced.
5. Add lentils + liquids: Stir in lentils, crushed tomatoes, and 2 cups broth, plus the bay leaf; bring to a gentle boil, then reduce heat to a simmer. Note- Start with 2 cups of broth for a thicker sauce, then add more as needed to reach your desired consistency.
6. Simmer: Cook partially covered for 25-35 minutes, stirring occasionally, until lentils are soft and the sauce thickens; add more broth if needed.
7. Cook Pasta. While the lentils are cooking, boil the gluten-free pasta/pappardelle in well-salted water according to package directions; reserve ¼ cup pasta water if needed, then drain and toss with olive oil.
8. Finish the sauce: Remove bay leaf, stir in balsamic vinegar, then taste and season with additional salt, pepper, and 1–2 tsp more balsamic for brightness.
9. Optional sauce enhancements. For added richness, stir in 1–2 teaspoons olive oil or non-dairy milk/cream before serving.
10. Spoon lentil bolognese over pasta and garnish with fresh basil or parsley.
11. Store leftover lentil bolognese in an airtight container in the refrigerator for up to 3 days.