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Saute: In a large dutch oven/pot, heat oil or water over medium heat, add onions and saute for 5 minutes. Add garlic, carrots, mushrooms, tomato paste, red pepper flakes, and oregano, and saute for 4 minutes, or until mushrooms begin to soften.
Simmer: Add lentils, diced tomatoes, vegetable broth and wine, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, until lentils are tender. Add more water/broth or wine as needed.
Cook pasta according to package directions.
Serve ragu over pasta. Top with chopped parsley and a light dusting of Almond Parmesan.
Serves 4 generously, or 6 smaller portions.
Leftovers can be stored in the refrigerator for up to 5 days in a covered container. To keep longer, store in the freezer for up to 2 – 3 months.