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In a pot, add lentils and vegetable broth. Bring to a boil, lower heat and cover, simmer for about 20 minutes. Using a colander, drain excess vegetable broth and set aside.
Meanwhile, chop the vegetables. Heat 1 tbsp olive oil in a large sauce pan on medium heat. Add mushrooms, grape tomatoes, yellow onion, garlic, and fresh basil. Stir frequently until vegetables are soft.
Add cans of crushed tomatoes to vegetables in sauce pan. Add lentils. Mix to combine. Heat thoroughly and add salt/pepper to taste.