Lentil and Mushroom Bolognese

My latest recipes have basically been based off trying to clear out my pantry.. Move out day is in 2 days! I noticed I had some lentils left so I made this vegan bolognese sauce with rice noodles. I seasoned the noodles with turmeric to give them a yellowish color by just putting some dried turmeric in the water while boiling. Here's the recipe --

Ingredients
2 cloves garlic
1 medium carrot, shredded
1 1/2 cups mushrooms, diced
2 cups lentils, cooked
1 14 oz can diced tomatoes with sauce, low sodium
1 cup vegetable stock
2 bulbs of green onion (for flavor)
3 tbsp tomato paste, low sodium
Juice of 1 lime
1 tsp maple syrup OR coconut sugar
2 tbsp dried parsley
1 tsp cumin
1 tbsp paprika
1/4 cup fresh basil, chopped
1/4 cup green onion, chopped
Water for thinning
Noodles of your choice

In a large pan, sauté the garlic in a little water over medium heat until translucent. Add in the shredded carrots, cook for about 3 minutes. Add in the mushrooms and cook for another minute. Put the rest of the ingredients into the pot, except for the basil and green onion. Simmer on low heat for about 15 minutes. Stir in the basil, simmer for 1 more minute. If you want a thinner sauce, add water. Pour the sauce over your favorite noodles and top with chopped green onions.