In a food processor, pulse the walnuts, portobello mushrooms, salt, and pepper until a crumbly "ground beef" texture. (Do not over process)

Heat up the olive oil in a saucepan and add the walnut mushroom mixture and cook until browned (roughly 15 minutes). Then add 1 cup cooked lentils

Rinse out the food processor, and now pulse the carrots, garlic, onion, and celery until small crumbs

Heat up a different skillet with oil and add the vegetable mixture. Saute for about 5 minutes

Add the canned tomatoes and tomato sauce and let simmer on low

Add your oregano, thyme, basil, salt and pepper. (Add more to taste)

Heat a large pot of water for your pasta and cook per package directions. Drain when done

Combine your mushroom walnut mixture with the vegetable and sauce mixture and stir well

Let simmer for 5+ minutes or until cooked through

Remove from heat

Serve your pasta with sauce over it and top with chopped basil.