Heat the olive oil in a large skillet over medium heat until shimmering and fragrant.
Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic emits a fragrant aroma, about 3-4 minutes.
Stir in the finely chopped carrots and cook for another 5 minutes, stirring occasionally until they soften slightly and release a sweet smell.
Add the rinsed lentils to the skillet, stirring to coat them with the vegetables and oil. Cook for 2 minutes, allowing the lentils to toast slightly and develop a nutty aroma.
Pour in the crushed tomatoes and add the tomato paste, stirring until well combined. Let this simmer for 3 minutes, letting the mixture darken and thicken slightly.
Pour in the vegetable broth, add the smoked paprika, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to low and cover partially.
Let the sauce simmer gently for 25-30 minutes, stirring occasionally. The lentils should be tender, and the sauce will thicken, coating the back of a spoon.
While the sauce cooks, bring a large pot of salted water to a boil and cook your pasta until al dente, following package instructions.
Taste the sauce and adjust seasoning as needed, adding more salt, pepper, or a splash of balsamic vinegar for brightness.
Drain the pasta, then toss it with the thickened lentil Bolognese. Garnish with chopped fresh basil for a fragrant finishing touch.
Serve immediately, enjoying the rich, hearty flavors of this wholesome, plant-based Bolognese.
