1 cup dried brown or green lentils, rinsed

12 oz mushrooms, finely chopped

1 small onion, diced

2 carrots, finely diced

2 celery stalks, finely diced

4 cloves garlic, minced

1 (28 oz) can crushed tomatoes

2 tbsp tomato paste

3 cups vegetable broth

1 tbsp olive oil

1 tsp dried oregano

1 tsp dried basil

1/2 tsp smoked paprika

Salt and black pepper, to taste

Optional add-ins:

1/4 tsp red pepper flakes

1 tbsp balsamic vinegar

For serving:

Cooked pasta

Fresh basil or parsley

Grated parmesan or vegan parmesan