Lentil Veggie Bolognese

Ingredients:
1/2 Brown onion
1T Extra Virgin Olive Oil
1 clove garlic
2 medium carrots diced
1 zucchini diced
1 medium celery stalk diced
1/4 medium capsicum diced
2C baby spinach
1 tin brown lentils, rinsed and drained
1T herbs (I like oregano and basil)
1 tin crushed tomatoes
Dash Worcestershire
Dash red wine
1T tomato paste

Method:
Saute onion, garlic, celery and carrot in olive oil on medium heat until softened. Add capsicum and zucchini, sauce for a further 3-4 minutes.
Add drained lentils, tinned tomatoes, red wine, herbs, Worcestershire sauce, and tomato paste. Season as desired. Simmer on low heat until sauce thickens and veggies are cooked through. Just before serving, turn off the heat and throw in the baby spinach. Stir through until spinach is wilted.
Serve with your favourite pasta or spaghetti! Extra yum topped with nutritional yeast or parmesan cheese (or both!).