Rainbow Spag Bol

Most comfort food I remember from my childhood was brown. I know- brown food is brilliant... but then, I can't think of a purple vegetable I don't like.. or a green one, or an orange, a red, a yellow, or a white one!
Why not celebrate these beautiful veggies in a protein rich dish that is the epitome of comfort food- a hearty bowl of pasta?
I present to you spaghetti bolognese as you've never seen it before!

Ingredients
1 serving of Nutritious Noodles (recipe at https://snugglegrub.com/nutritious-noodles/) - I used high protein milled flour (80% extraction) from Janie's Mill instead of 00 flour for this batch
1 can lentils
1 shallot
3 cloves garlic
1 small / 1/2 a large butternut squash
1 cup broccoli florettes
2 spring onions/ scallions (for garnish)
a handful of torn basil leaves (for garnish)
1 small can crushed tomatoes
1/2 head of a small red cabbage
a handful of cherry tomatoes
1 tbsp apple cider vinegar
1/3 cup water
salt and pepper to taste

Method
Half fill a large saucepan with water, cover, and bring to a boil.
Peel, deseed, and slice the butternut squash, add to the boiling water to soften.
Thinly slice the shallot and garlic, add a little water to a high sided frying pan.
Once the butternut squash has softened, and the onions have become translucent, transfer the butternut squash to the frying pan using a slotted spoon- keep the water in the saucepan- we'll use this to cook the pasta!
Drain and rince a can of lentils, then add those to the frying pan along with the apple cider vinegar.
Slice the cherry tomatoes and leave on the chopping board, season to taste.
Once the lentils are soft, add the broccoli to the frying pan.
Slice the cabbage and add to the boiling water, once that begins to soften, add the noodles and leave uncovered for 3 minutes.
Drain the pasta and cabbage.
Serve with freshly torn basil and some thinly sliced spring onion to taste