In a small saucepan, cover lentils with cold water + 1 inch. Bring to boil, cover, reduce to simmer and cook 8-12 minutes until 'el dente'. Set aside.
While lentils are cooking, add canola oil to a large fry pan over medium-high heat. Sauté mushrooms, onions and carrot for 4-5 minutes until softened. Add all remaining ingredients, bring to simmer, cover and cook for 50 minutes. NOTE: if in a hurry 20 minutes will do.
After sauce has reduced, add cooked lentils and heat through. Serve over pasta with a garnish of parmesan cheese and chopped fresh herbs. Freezes really well.