Butternut Apple Lentil Bolognese

2 carrots, grated
1 large onion, diced
2 stalks celery, diced
4 cloves garlic
2 cups butternut squash
1 tsp herbes de Provence
1/4 tsp crushed red pepper
1 apple, peeled and diced
1 can crushed tomatoes
4 cups chicken or vegetable broth
1 cup red lentils

Sauté the first five ingredients in a bit of olive oil, until the vegetables soften and begin to caramelize – about 10-15 minutes. Add the remaining ingredients, and simmer for about 30-40 minutes, or until the lentils are softened and the sauce is thickened. Adjust consistency with water as needed.
see Look to the Lentil