Finely chop the garlic. Cut the onion, carrot, zucchini, and bell pepper into large pieces, heat the oil in a sauté pan, and sauté the onion.

Add the remaining vegetables and the garlic and fry everything for about 3 minutes while stirring.

Add the tomato paste, diced tomatoes in juice, and the pieces of sun-dried tomato.

Stir in the oregano and let it simmer gently until the vegetables are al dente.

Add some broth or water if the sauce is too thick.

Finally, add the drained lentils and season with salt and pepper. Delicious with spaghetti and fresh basil.