Vegan Bolognese

Ingredients

• 130g brown or green lentils, drained and rinsed
• 3 medium carrots, peeled and each cut into 4 large chunks
• 450ml water
• 2 tablespoons extra virgin olive oil
• 1/2 small yellow onion, roughly chopped
• 1 red bell pepper, roughly chopped
• 3 cloves garlic, roughly chopped
• 800g chopped tomatoes
• 1 and 1/2 teaspoons dried oregano
• 1 tablespoon dried basil
• 1/4 teaspoon red pepper flakes (more to taste)
• 3 cups loosely packed spinach leaves
• 65g quinoa, rinsed
• 2 tablespoons balsamic vinegar
• salt and pepper to taste
• Cooked Profusion Organic Red Lentil Fusilli, for serving
• fresh flat-leaf parsley, chopped, for serving (optional)