In large saucepot, heat oil over medium-high heat. Add carrots, celery and onion; cook 5 minutes or until tender, stirring occasionally. Add garlic and red pepper flakes; cook 30 seconds, stirring frequently. Stir in tomato paste; cook 30 seconds. Add tomatoes with their juice and Italian seasoning; cook 2 minutes, stirring occasionally. Add broth and lentils; heat to a boil. Reduce heat to medium-low; cover and cook 35 minutes or until lentils are tender, stirring occasionally. Stir in 1/4 teaspoon each salt and black pepper. Makes about 4 cups.
In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add veggie spirals and cook 7 minutes or until slightly softened, stirring occasionally; stir in remaining 1/4 teaspoon each salt and black pepper.
Serve spirals topped with lentil Bolognese sprinkled with parsley, if desired.
