45min · 6 servings INGREDIENTS • 1 ½ tablespoons olive oil • 1 large onion, diced • 4 garlic cloves, minced • 1 teaspoon dried oregano • 1 teaspoon dried thyme (or use more oregano) • 1 ½ teaspoons kosher salt, plus more to taste • Freshly ground black pepper to taste • 1 (5.3-ounce) (150g) tube of tomato paste* • 1/2 cup (120 mL) dry red wine (optional)** • 3 cups (720 mL) vegetable broth • 1 cup (185g) red lentils, soaked (see step #1) • ¼ cup (32g) walnuts (or pecans), crushed finely • 1 (14.5-ounce/410g) can of crushed tomatoes or diced tomatoes*** • 12-16 ounces (340-454g) egg-free long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi) • 1 tablespoon high-quality balsamic vinegar**** • Flat-lea