Saute onions, garlic, celery and carrot in olive oil on low heat until onion is translucent. Add zucchini, fresh mushrooms and dried mushrooms and sautée for a few more minutes.
Pour in wine and increase heat, stirring until wine has started to evaporate.
Add sun-dried tomatoes and tomato paste. Stir until combined. Add lentils followed by tinned tomatoes and 1 cup of stock. Stir over medium heat. Add basil.
Season with salt, pepper, sugar and bay leaf. Reduce heat and allow to simmer for about 20 mins or so until carrot has softened, stirring and adding stock as necessary.
Once done, transfer to a blender (or allow to cool and use a stick blender) and blend up until a thick, chunky consistency is achieved.
Serve with pasta, on zucchini noodles, as a lasagne sauce, or on pizza bases. I also use leftovers on my store bought vegan schnitzels like a parmigiana sauce.