Heat olive oil in a large skillet/pan or cast iron Dutch oven over medium-high heat. Add onions, celery, carrots and sauté for about 3-4 minutes. Add garlic and cook for another minute.
Stir in the tomato paste, oregano and thyme. Pour wine into the skillet and deglaze, scraping the bottom of the skillet/pan. Cook for about 1-2 minutes until the alcohol has burned off.
Break down whole tomatoes using your hands or a masher, stir into the skillet. Add lentils, salt, pepper and red chili flakes. Cook for 30 minutes until the lentils are tender and cooked.
While the sauce is cooking, bring a medium-large pot of water to a boil, add salt and pasta. Cook until pasta is al dente. Reserve 1/4 cup of the pasta water. Drain and set aside. After 25 minutes of cooking time, add the reserved pasta water and simmer for 5 minutes. Toss the pasta into the sauce and coat well.
Garnish with fresh basil. Serve with pasta and enjoy!
