Red Split Lentil Bolognese

1 onion diced
3 cloves garlic
2/3 cup organic red split lentils
2 celery stalks chopped
2 carrots grated
3 tablespoons olive oil
1 tin organic diced tomatoes
2 tablespoon organic tomato paste
450ml veggie stock
1 teaspoon dried Italian herbs
Cayenne pepper or chilli flakes (optional)
Salt and Ground black pepper to taste

In a large saucepan gently fry the onion, garlic, carrots and celery in the oil for about 5 minutes until they are soft Rinse and drain the lentils then add to saucepan along with tomatoes, tomato paste, stock, herbs and seasoning Bring the mixture to the boil then partially cover with a lid and simmer for about 20 minutes until lentils are cooked.