Step 1

In a large pot, warm the oil over medium heat.

Step 2

Add the onion, carrots, mushrooms, and salt. Stir to coat with oil and sauté for about 8 to 10 minutes, until the onion is translucent and the mushrooms start to cook down.

Step 3

Add the tomato paste and garlic to the pot. Stir thoroughly and cook for about 5 minutes, stirring, or until the tomato paste is a deeper red and starting to smell more toasty.

Step 4

If using, use the red wine to deglaze the pot. Cook for another minute or two until the liquid cooks out.

Step 5

Pour in the tomatoes, broth, lentils, and Italian seasoning. Increase the heat to medium-high, stirring occasionally, until the liquid is just below a boil.

Step 6

Reduce the heat to medium-low, keeping the liquid at an active simmer, cover and cook for 35 to 40 minutes, stirring occassionally or until the lentils are tender.

Step 7

Bring a pot of salted water to a boil, when the sauce is almost ready cook the pasta according to package directions, for al dente. Drain and stir in the cooked pasta into the sauce, divide into bowls and top each bowl with grated Parmesan or nutritional yeast and fresh basil.