Olive Oil Carrots Celery Yellow Onion Walnuts Tomato Paste Garlic Italian Seasoning Red Pepper Flakes Red Wine Lentils Vegetable Broth Crushed Tomatoes Sugar Basil Cooked Pasta Parmesan
Cook carrots, onion and celery over medium heat for about 6 minutes. Add walnuts, stir constantly until you can smell them toasting.
Add the wine and cook until it's reduced a little bit. Then add in the lentils, broth, tomatoes and sugar and bring to a boil.
Allow to simmer for about 40 minutes until sauce thickens and lentils are soft. Add in the seasoning, stir and cook until the mixture is fragrant.
Stir in the fresh basil and serve over cooked pasta with vegan parmesan.