Budget-Friendly Lentil Bolognese - Forks Over Knives

Ingredients

• 1 (28-ounce) can salt-free diced tomatoes or tomato purée
• 1 (6-ounce) can tomato paste
• 1 ½ cup black beluga lentils, rinsed and drained
• 3 ½ cups water
• 1 onion, diced
• 4 cloves garlic, minced
• 2 carrots, grated or finely chopped
• 2 tablespoons Italian seasoning
• 2 teaspoons poultry seasoning
• Pinch of crushed red pepper flakes
• ½ cup packed fresh basil, chopped
• Sea salt and freshly ground black pepper
• Garlic powder and onion powder
• Splash of balsamic vinegar or red wine vinegar