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In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth . Once warmed, add in the onions, garlic and red pepper flakes, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
Add the carrots, celery and bell pepper, and cook for 3 minutes more, or until cooked through and softened. Again, be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
Add the mushrooms and continue to cook until softened and no liquid remains, about 5 minutes.
Pour in the vegan white wine and mix through. Continue to cook until all of the liquid cooks off, about 5 minutes.
Add in the tomatoes, along with the bay leaves and remaining broth or water, and mix until uniform. Simmer for 10 minutes, mixing often. Mix in the lentils and cook for 5 more minutes so that all of the flavors marry together.
Remove the pot from heat and season with salt and pepper to taste. Top with fresh herbs as desired.
Serve as desired– we prefer this on top of spaghetti with vegan parmesan cheese. Enjoy!