In a large stock or soup pot, heat the olive oil over medium heat. Add in the carrots, onions, mushrooms, basil, oregano, salt, pepper and garlic. Cook for about 10-12 minutes until vegetables begin to brown.
Add in the tomato paste and cook for another 1-2 minutes or until the tomato paste begins to brown.
Add in the wine, tomatoes, lentils and water. Scrape the bottom of the pot with a wooden spoon to release any browned bits of vegetables.
Bring sauce to a boil. Reduce heat to low and simmer for another 45 mins to 1 hour.
Serve sauce over 1 cup of cooked and prepared spaghetti squash. (See this post for tips on cooking this squash).