Lentil Bolognese
1 (14 ounce) can diced tomatoes 1 (15 ounce) can green lentils, drained 1 carrot, cut into small cubes 1 cup vegetable broth 1 onion, finely chopped 1 pinch ground nutmeg 1 tablespoon olive oil, or to taste 1 teaspoon dried basil, or more to taste 1 teaspoon dried oregano, or more to taste 1 teaspoon ground paprika, or more to taste 1 teaspoon mixed dried herbs, or to taste 2 cloves garlic, crushed and finely chopped ½ cup red wine ½ cup thinly sliced mushrooms ½ red bell pepper, thinly sliced