Add the minced garlic and cook briefly until fragrant. Stir in tomato paste and press it into the pan. Cooking the paste removes raw acidity and deepens its colour, helping the sauce develop a more rounded, savoury taste early on.

Add oregano, basil, thyme, smoked paprika, black pepper, and salt. Stir continuously so the spices warm evenly. This step releases essential oils from the dried herbs, ensuring they flavour the sauce evenly rather than tasting flat later.

Stir in the rinsed brown lentils, crushed tomatoes, and vegetable stock. Add the bay leaf and soy sauce, then mix thoroughly. Bring the mixture to a gentle boil, ensuring the lentils are fully submerged in liquid for even cooking.

Reduce heat to low and partially cover the pan. Simmer slowly, stirring occasionally to prevent sticking. As the lentils cook, they soften and release starch, naturally thickening the sauce into a spoon-coating consistency.

Add sugar and stir well to balance the tomato acidity. Taste and adjust salt if needed. Remove the bay leaf, stir in the finishing olive oil, and let the Bolognese rest briefly so flavours settle before serving.