Soak 1 cup red lentils for 30 min

Meanwhile, dice 1 medium onion, chop 1/2 cup walnuts and mince 1 clove of garlic

When lentils are a bit softer, cook the onion in a pan with olive oil until golden brown

Add 1/4 cup of red wine, garlic, walnuts, lentils, spices and herbs (salt, pepper, thyme, rosemary, oregano) & 1 tbs tomato paste

Slowly pour vegetable broth in and add 1 can of crushed tomatoes

Let cook for 20-25 minutes, until lentils have the perfect softness (add vegetable broth in between when sauce gets too dry)

Serve with Spaghetti and grated vegan parmesan cheese