Grab a large stock pot and place it over a medium-high heat. Add the olive oil and once it’s warm, throw in the onions. Sauté these around with a pinch of salt until they start to get some color on them, about 5 minutes. Add the carrots and celery, stirring occasionally, until they start to soften, about 3 more minutes. Fold in the mushrooms, then drizzle over the Braggs. Next, it’s time to start really building some flavor. Add the chopped fennel seeds, oregano, smoked paprika, and red pepper flakes and stir so that everything gets incorporated. Let this cook together for a minute so that the spices can start waking up from their long nap in your spice rack. Next, fold in the garlic and tomato paste, making sure to break up any chunks. Toss in the lentils and stir it all up. By now everything should be smelling delicious. People will start showing up at your kitchen window. Tell them you’re fucking busy and get back to your stew.
Now pour in the can of diced tomatoes and vegetable broth and let the pot come to a simmer, stirring every now and then. Once the pot is simmering, turn down the heat to medium low and add the red wine vinegar and nutritional yeast. Keep it a low simmer, stirring every couple minutes to keep the lentils from clumping to the bottom, until the lentils are tender, about 20-30 minutes. Once they taste right, pour in the pasta and cook until the noodles are tender. This time will depend on what kind of pasta you’re using so check the box.
Want a brothier soup? Just cook the noodles in a separate pot and fold them into the bowls as you serve the soup. Either way, when you are ready to serve, turn off the heat and taste the soup. Add more salt or pepper, whatever you think it needs. Top with some fresh basil leaves or chopped parsley and serve right away.