Leek and lentil bolognese sauce with seed sprinkle

Ingredients

• 350 g leeks (washed and finely sliced)
• 1 garlic cloves (peeled and crushed)
• 250 g carrot (peeled and diced)
• 200 g red lentils
• 1 cup red wine
• 800 g chopped tomatoes
• 1/2 cup tomato puree
• 1 cup boiling water
• 1 tbsp balsamic vinegar
• 1 tbsp sugar
• 1 tsp oregano
• 3 bay leaves
• 70 g sunflower seeds
• 2 tbsp nutritional yeast