Lentil Quinoa Bolognese Sauce

lentils (green, brown, or beluga)

medium carrots (peeled if not organic), each cut into 4 large pieces

(235 to 475 ml) water

olive oil

small onion, chopped

bell pepper, cored, seeded and chopped

garlic, chopped

(20 ounces, or 560 g) crushed tomatoes, or 3 cups (750 g) homemade puree plus 2 teaspoons dried basil

dried oregano

dried basil

red pepper flakes or crushed dried chilies (optional)

small bunch kale, stems removed and torn into small pieces (about 3 cups [201 g]) (optional)

quinoa, rinsed well

red wine or 2 tablespoons (28 ml) balsamic vinegar

Salt and pepper,

Cooked pasta, for serving (use GF pasta for a GF meal)