In a food processor, add the mushrooms and onions. Process, until chopped into very small pieces, scraping down sides as needed. Add walnuts, pulse 10-15 times.
1
Process
In the food processor, add the carrot and celery. Process until chopped in very small pieces, then set aside.
2
Sautée
Heat the olive oil over medium heat. Add the onion/mushroom/walnut mixture and cook, stirring frequently, until the mixture has steamed off most of the liquid and begins to brown.
3
Deglaze
Add the white wine and simmer for 2-3 minutes, scraping the bottom of the pot with a spatula to remove all brown bits.
4
Combine + Cook
Add the carrot/celery mixture, crushed tomatoes, salt, nutmeg, bay leaf, lentils, and water
Cover and simmer for 45 minutes.
5
Serve
Stir in the nutritional yeast and balsamic vinegar, taste and adjust seasoning, and serve!