Sautee onion, garlic, carrots and celery in oil until transulcent.
Add tomato paste and mix with the sauteed vegetables.
Add wine and stir until you see some slight bubbling.
Add vegetable broth, crushed tomatoes, spices, herbs and lentils.
Bring to a low boil, reduce heat and simmer for 15 minutes to allow the flavors to blend together.
Remove bay leaf before serving.
Top with fresh basil. Serve along side or on top of pasta, rice or potatoes.
Serve with crusty bread if desired.