Step 1

Heat half the oil in a medium saucepot over medium high heat. Once oil is shimmering, add in the onions, carrots, and celery and cook for 5 minutes or until vegetables soften and onions are translucent. Add in the garlic and red pepper flakes, and cook for 30 seconds or until fragrant.

Step 2

Add the tomato paste and stir to combine. Add in the tomatoes and season with basil, oregano, salt and pepper and stir again. Add the lentils, stock and bay leaves and bring to a boil. Once boiling, reduce to a medium simmer (over medium-low heat) and cook for 30-40 minutes or until lentils are tender. Add more broth if the sauce dries out as the lentils are still cooking.

Step 3

While lentil Bolognese cooks, place a large skillet over medium-high heat and add in the remaining oil. Once heated, add in the sweet potato noodles, season with salt and pepper and cook for 7 minutes or until al dente or to your preference. Divide into bowls and tent with foil or similar to keep warm while the lentils finish cooking.

Step 4

When lentil Bolognese is done, taste and adjust with more salt, if needed. Divide the Bolognese over the sweet potato noodles and garnish with parsley.