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Begin by heating olive oil in a heavy-bottomed Dutch oven over medium heat. Add your onions first, cooking until they turn translucent and begin to sweeten, about 5 minutes.
Introduce the carrots and celery, cooking until they soften but don’t brown, another 5-7 minutes.
When the vegetables are soft, add the garlic and herbs, cooking just until fragrant, about 60 seconds.
Add the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly and becomes fragrant.
Deglaze with red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
Add the lentils, crushed tomatoes, ground walnuts, and vegetable broth. Bring to a gentle boil, then reduce to a simmer.
Cover and cook for 25-30 minutes for black lentils or up to 40 minutes for French green varieties, stirring occasionally.
Remove the lid and simmer for an additional 10-15 minutes to thicken the sauce. Finish with balsamic vinegar and adjust the seasoning with salt and pepper.