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Fast Turkey Bolognese

"I love spaghetti Bolognese from my years living in England where it is a very popular dish, but wanted to be healthier. I think ground turkey Bolognese is better than the beef version! Feel free to add vegetables; this is an easy way to get my husband to eat more of them, and I use red lentils to increase the fiber content. This is a fast Bolognese, no 4 hours of simmering on a low stove. Who has the time? Top with cheese, if you like."

Ingredients :

1/2 cup red lentils
1 cup water, or as needed
cooking spray
3 carrots, minced
1 medium onion, minced
salt and ground black pepper to taste
1 (16 ounce) package ground turkey
1/2 red bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (6 ounce) can tomato sauce
1 cup white wine
1 tablespoon Italian seasoning
3 dashes Worcestershire sauce
1/2 (16 ounce) package spaghetti

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H28M

Place lentils in a saucepan with water to cover and bring to a simmer. Cover and cook until lentils are tender, adding more water if necessary, about 30 minutes
Spray a large nonstick skillet with cooking spray and place over medium heat. Add carrots, onion, and a pinch of salt. Cook, stirring often, until softened, 3 to 5 minutes. Push vegetables to the sides of the pan. Cook turkey in the center of the pan, breaking it up with a spoon until browned and dry, about 5 minutes. Mix turkey in with the vegetables.
Stir red bell pepper and garlic into the skillet; cook until softened, about 3 minutes. Add diced tomatoes, tomato paste, and tomato sauce; mix to combine. Stir in the cooked lentils. Add wine; if necessary, thin sauce with water. Add Italian seasoning and Worcestershire sauce; season sauce with salt and pepper.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Combine cooked pasta and sauce.