Cook the lentils. Rinse the lentils in a sieve to remove any dust, leaves, etc. In a medium sized pot, combine the lentils with the water. Bring to a boil and let simmer for about 25 minutes or until most of the water has been absorbed.
Start the vegetables. In a large pot on the stove over medium heat, warm the oil and add the diced onions and carrots. Cook until the onions are translucent. Then add the garlic, salt, pepper, and herbs, cooking for 1 minute. Add the tomato paste and let cook for an additional 2 minutes or until it has darkened slightly in color.
Add remaining ingredients. Now add the diced tomatoes, vegetable stock, and cooked lentils. Bring this to a simmer and turn the heat to low-medium, letting it cook for about 15 minutes or until the sauce has thickened.
Cook the pasta. When the onions begin cooking, bring a large pot of water to a boil and salt generously. Cook the pasta according to package directions, making sure to save a little bit of pasta water, if needed. Drain the pasta but do not rinse.
Finish the bolognese. Give the sauce a little taste and adjust for salt and seasoning if needed. Stir in the balsamic vinegar. Finally, add the hot noodles to the sauce and stir until all the noodles are well coated. Garnish with more fresh herbs and enjoy!
If you are not eating all of the bolognese at once, I recommend storing the noodles and bolognese sauce separately so that the noodles don’t absorb all the sauce.
