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Heat the olive oil in a large saucepan over medium heat
Once the oil is glistening, add the carrots, celery, and onion and cook, stirring, until softened, about 6 minutes
Add the garlic and cook until fragrant, about 1 minute more
Stir in the walnuts, lentils, stock, marinara, wine, garlic powder, Italian seasoning, pepper, and salt, then bring the mixture to a boil over high heat
Reduce the heat to medium-low and cook, stirring occasionally, until the sauce is thickened and the lentils are tender, about 35 minutes.Transfer 2 cups of the sauce to the base of a blender, let cool briefly, and blend until nearly smooth
Return the sauce to the pan and stir to combine
(Alternatively, use an immersion blender to blend the sauce to your desired consistency directly in the pan; it should still have some texture to it.) Taste and season with salt as needed.Divide the cooked pasta between bowls and top with the bolognese
Top with parmesan, if using, and serve