Lentil Bolognese

2 tablespoons of olive oil • 1/2 cup white wine • 1 medium leek, minced • 2 carrots, minced • 2 celery rib, minced • 2 cloves garlic, minced • 1 small red chili, minced • 1 800g can of crushed tomatoes • 1 cup dried brown lentils, picked over and rinsed • 2 tablespoons tomato paste dissolved in 1 cup of hot water • Pinch of mixed spice • Salt and freshly ground black pepper • 2 tablespoons minced fresh parsley leaves • Fettuccine or a shell pasta (if you prefer better sauce coverage) • Freshly grated Parmesan cheese or soy Parmesan to serve Directions: Heat the oil in a large pan over medium heat. Add the leek, carrot, celery, chili and garlic. Cover, and cook until softened, about 10 minutes. Stir in the wine and simmer for 2 minutes. Transfer the vegetable mixture to the slowcooker. Add the tomatoes, lentils, tomato paste mixture, mixed spice and season with salt and pepper. Cover and cook on low for 7 hours (couldn’t be easier!!!). When ready to serve, cook the pasta in a large pot of boiling salted water, stirring occasionally. Drain well. Just prior to serving, stir the parsley into the sauce. Place the cooked pasta in a serving bowl, top with the bolognese and serve immediately with the cheese (or not, it’s just as good without it!). If you don’t normally keep lentils in the house, feel free to pick up a bag as lentils will last about a year when stored in an airtight container in a cool, dry spot. You can keep cooked lentils for up to 5 days in the refrigerator. If you want to try something other than pasta with this dish it would be delicious paired with soft polenta. Complete this offering with a balsamic vinaigrette salad. This is a delicious, uber healthy and fiber filled meal that is good for the whole family and is sure to become your fast go-to winter meal.