Place pot over medium high heat and add oil and butter allowing the oil and butter to get hot and melt. Next add your garlic paste and onions and saute' for 2 to 3 minutes until onions start to soften.
Next add salt, pepper, tomato paste, and red cooking wine to your pot and stir until tomato paste is well combined with the wine, onions, and garlic for about 20 to 40 seconds. It should look like a sauce.
Then you will add your fresh tomatoes and stir until it fully combines with the red wine sauce for about 30 to 60 seconds.
To your fresh tomatoes you are going to add Vegan Bone Broth, fresh basil, dried oregano, and organic cane sugar. Stir until seasonings are fully combined for about a minute. Turn down heat to low and allow it to simmer for about 20 minutes uncovered.
Next take you're Immersion (Handheld) Blender and blend your tomato sauce until it is smooth. I you don't have an Immersion Blender, use a potato masher to get it as smooth as you possibly can. Or you could or carefully add your sauce to a blender, blend until smooth and add it back to your pot.
Once sauce is smooth, add your dried red lentils and stir them into your sauce. On low heat, simmer for about 20 to 25 minutes uncovered until lentils are tender and thoroughly cooked through. Do NOT over cook your red lentils are they will become too mushy. (Unless you like them that way).
Once lentils become tender, turn off heat and serve your red lentil spaghetti sauce over spaghetti pasta. Garnish with additional basil if you like and some vegan Parmesan cheese. This goes really well with vegan garlic bread or a fresh salad!
This sauce will keep in the refrigerator for about 4 to 5 days and it can be frozen for up to 1 month.