Lentil Bolognese

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.

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.