n the bowl of a food processor, pulse the mushrooms 8 - 10 times until finely chopped
Heat the olive oil in a large pan over medium high heat
Add the mushrooms and cook until beginning to soften
Add the salt, onions, carrots, celery and garlic and stir to combine with mushrooms
Heat until vegetables begin to soften
Add tomato paste and stir to coat vegetables. Allow to caramelize a bit to bring create some flavor in the sauce
Add red wine to deglaze the pan. Stir and scrape bottom to remove browned bits
Reduce wine by about half, then add the diced tomatoes along with their juices and the lentils
Add oregano and bay leaf and stir to combine everything
Bring sauce to a boil then reduce to a simmer. Simmer for 30 minutes.
Taste for seasoning, and add salt and pepper to taste. Add additional oregano if necessary
At the end, add balsamic vinegar and stir to combine.
Serve sauce over pasta.