- Heat 2 tablespoons of the olive oil in a heavy based saucepan, over a medium/low heat. Add the onions and salt and cook, stirring occasionally for 10 minutes. Add the celery and carrots and cook another 20 minutes.
- Add the remaining 2 tablespoons of oil to the onions along with the mushrooms, parsley and the garlic and cook for 10 minutes.
- Add the tomato paste and cook, stirring for 3 minutes. Add the wine if using, bring to the boil, boil for 2 minutes the add the tomatoes, lentils and stock.
- Bring to the boil, reduce to a simmer and cook for 10 minutes. Season with salt and pepper to taste.
Serve over pasta with fresh basil and parmesan.