Rinse and drain your lentils. Pick through them and remove any stones or shriveled lentils.
Bring a pot of water to a boil and add in the lentils. Cook for approximately 20 minutes, or until the lentils are done. Drain and set aside.
Meanwhile in a large pot heat 1/4 cup of olive oil and saute the onion, garlic, celery and grated carrots. Cook, stirring often, for about 5 minutes.
Add the red pepper to the pot and cook for an additional 5 minutes.
Add the passata, vegetable stock, green onions, cooked lentils, salt, pepper and nutmeg to the pot.
Cook, uncovered for approximately 20 minutes. If your mixture seems to be too dry, add a little more vegetable stock, or water.