Rinse and drain the lentils well. In a pot add the lentils and vegetable broth, bring it to a boil and let it simmer at low heat for about 30-40 minutes.
Dice onion and garlic and cut the carrots into cubes.
Add a bit of oil (I use coconut) in a pan and fry onion, garlic and carrots. Add the tomato paste, herbs and spices and fry for two more minutes.
Add the cooked lentils to the pan and deglaze with the sieved tomatoes.
Cook the pasta and meanwhile let the lentil bolognese simmer.
Give the dish the final seasoning with salt, pepper and chili and serve with the cooked pasta.
Notes
*Rice also goes really well with this dish. **I am currently obsessed with pasta made of legumes, the one pictures is actually made of edamame and mungo beans.