Ingredients:
1 tbsp oil
1 medium onion, finely diced
1 medium (52 g) stalk celery, finely diced (1/2 cup)
10 oz fresh (280 g) mushrooms, finely diced (or 1 oz dried)
2 medium (200 g) carrots, finely grated
4 cloves garlic, finely minced or crushed
2 tsp Italian seasoning (or use 1 tsp each of dried oregano and basil)
1 tsp onion powder
1 tsp coconut sugar (or sweetener of choice)
Pinch of red pepper flakes, to taste
Salt and black pepper, to taste
1/3 cup (80 ml) red wine (or use more vegetable broth)
3 cups (750 g) crushed tomatoes (or marinara sauce or tomato sauce)
2 cups (480 ml) vegetable broth
1 bay leaf
1 cup (200 g) dry lentils (I used brown, soaked)
1 tbsp soy sauce (gluten-free if needed, or tamari)
1 tbsp balsamic vinegar
1/2 cup (120 ml) plant-based milk
1 tsp cornstarch
8 oz (225 g) spaghetti (gluten-free if needed, or pasta of choice)
Vegan parmesan or nutritional yeast, to garnish (optional)
