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Heat a little olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 8-10 minutes, stirring occasionally, until soft and lightly caramelized.
Meanwhile, grate the zucchini or summer squash. Add the grated squash to the pot and cook for another 5-7 minutes, allowing it to release some of its water and cook down. Season with salt and pepper.
Add the tomato paste and cook for about 1 minute, stirring it into the vegetables.
Add the balsamic vinegar and stir.
Add the rinsed red lentils, diced tomatoes and vegetable broth. Stir everything together and bring to a simmer. Cover partially and simmer for about 25 minutes, stirring occasionally. Add a little more broth or water if the sauce becomes too thick before the lentils are completely tender.
If you have another 10-15 minutes, let it simmer longer. The sauce gets thicker and more flavorful the longer it cooks.
Meanwhile, cook your pasta according to the package directions. Serve the red lentil bolognese over pasta with freshly grated Parmesan if you like.