Boil pasta according to package directions. Be sure to salt the water. Drain and set aside.
Meanwhile, add 1 tablespoon olive oil to a large pot or Dutch oven over medium-high heat. Add the onions, sautéing until softened.
Add the garlic and sauté for another 30 seconds to 1 minute or until the garlic becomes fragrant.
Stir in the tomato purée.
Add the mushrooms and carrots, cooking for 4–5 minutes, stirring regularly until the mushrooms have cooked down, softened, and released liquid.
Stir in the oregano, bay leaves, crushed tomatoes, vegetable broth, and lentils and bring the mix to a simmer.
Stir in the Worcestershire sauce and brown sugar.
Reduce to a low simmer for 45 minutes or until the lentils are fully cooked and tender. Stir regularly to prevent sticking.
Season with salt and pepper to taste and stir in fresh basil right before serving. Serve over pasta and garnish with fresh basil and plant-based parmesan (optional).