Slow Cooker Green Lentil Spaghetti Bolognese

Delicious and easily made in a pot without a slow cooker. Highly recommend! Stove-top Adaptataion: Fry onion, carrot, and celery in oil with salt and pepper until soft. Add garlic, fry until fragrant. Add 1/4~ cup red wine, cook until liquid evaporated. Add tbsp of tomato pure, cook until fragrant. Add lentils, stock (closer to 3c), and passata (I like less - did about 250ml? Half a tin), cook 20 mins until lentils are soft and liquid is cooked off (add more water if too dry). Add 1/2c oat milk, soy sauce, and vinegar. Cook for a few mins, season with salt. Add 1/2c pasta water to try and thicken it up... I reckon this would also be lovely if you did a rough blend so it was more sauce-y as it is quite bitty as it is. But still lovely! (I don't much like nutritional yeast so I always skip).