Heat the olive oil in a big pot over medium heat. Add the onion, carrot, and celery. Sauté until everything is tender and smelling amazing, about 5–7 minutes.

Add the garlic and cook for another 30 seconds. Don’t let it burn—garlic that’s roasted’s cousin is not as charming.

Stir in the tomato paste and cook for a minute to wake up the flavors. It should look glossy, not burnt.

Pour in the crushed tomatoes and vegetable broth. Bring to a gentle simmer.

Rinse the lentils and add them to the pot along with oregano, basil, bay leaf, salt, pepper, and red pepper flakes if you’re using them. Stir, cover, and simmer 25–30 minutes, or until lentils are tender.

If the sauce is too thick, splash in a little more broth. If it’s too thin, simmer uncovered a bit longer. You want a cozy, spoon-coating consistency.

Remove bay leaf, taste, adjust seasonings, and toss with your favorite pasta. Serve hot and enjoy the “I made a grown-up dinner” glow.