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Rinse the beluga lentils. Simmer in salted water for about 18 to 20 minutes until tender but still holding their shape. Drain and set aside.
Blend the cashews with ½ to ¾ cup water until completely smooth. Use less water for a thicker, creamier result. Set aside.
Heat a few sprays of olive oil in a large sauté pan over low to medium heat. Add the onion and cook until soft. If the pan gets dry, add a splash of vegetable stock instead of more oil.
Add the garlic and cook for about 30 seconds.
Stir in the fennel seeds, Italian seasoning, and smoked paprika. Keep the heat low and stir for about 30 seconds until fragrant.
Stir in the tomato paste and sundried tomatoes. Cook for 1 to 2 minutes until fully combined and slightly deepened in color.
Add the cooked lentils and mix well. Pour in the vegetable stock. Bring to a gentle simmer and cook for about 10 minutes, partially covered, until the liquid reduces and thickens slightly.
Stir in the cashew cream and miso. Keep the heat low and let it gently simmer for 3 to 5 minutes so the sauce thickens and fully integrates.
Turn off the heat. Stir in the nutritional yeast and basil. Taste and add salt as needed. The nutritional yeast and miso add some saltiness, so adjust carefully.
Cover and let sit for 5 minutes to thicken. Serve with a generous squeeze of lemon juice over each portion.