Lentil Bolognese

• 1 tablespoon olive oil, or to taste
• 1 onion, finely chopped
• 2 cloves garlic, crushed and finely chopped
• 1/2 red bell pepper, thinly sliced
• 1 carrot, cut into small cubes
• 1/2 cup thinly sliced mushrooms
• 1/2 cup red wine
• 1 (14 ounce) can diced tomatoes
• 1 cup vegetable broth
• 1 (15 ounce) can green lentils, drained
• 1 teaspoon ground paprika, or more to taste
• 1 teaspoon dried basil, or more to taste
• 1 teaspoon dried oregano, or more to taste
• 1 teaspoon mixed dried herbs, or to taste
• 1 pinch ground nutmeg

1. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
2. Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

olive oil, onion, garlic, red bell pepper, carrot, mushrooms, red wine, tomatoes, vegetable broth, green lentils, ground paprika, basil, oregano, mixed dried herbs, ground nutmeg

Taken from www.allrecipes.com/recipe/256885/lentil-bolognese/ (may not work)