Ingredients:
1½ tablespoons olive oil
1 cup celery, finely diced (~3 stalks)
1 cup carrots finely diced (~2 to 3 small)
1½ cups leeks, finely diced (1 large or 2 small)
1 cup red bell pepper, finely diced (1 medium)
1 pound mushrooms, finely diced (~6 to 7 cups)
3 cloves garlic, finely minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano, chopped
1 tablespoon tomato paste
1 teaspoon kosher salt, or more to taste
Freshly ground pepper
¼ teaspoon crushed red pepper flakes, optional
¼ cup red wine
1½ cups low-sodium vegetable broth, mushroom broth or water
One can (28 ounces) crushed tomatoes
1 cup dry lentils (rinsed and picked through)
1 to 2 teaspoons tamari, optional
1 tablespoon fresh parsley and/or basil, minced