Combine lentils, vegetable broth, bay leaf, oregano, basil, salt and pepper in a small pot. Bring to a boil then lower to a simmer and cook covered until lentils are very soft, 40 - 50 minutes. Remove from heat and allow lentils to cool. Do not drain. Lentils can be prepared one day in advance. Allow to cool completely before storing in the refrigerator.
Bolognese
Heat olive oil in a large pot over medium-high heat. Add onions, carrots, celery, garlic, oregano, basil, red pepper, salt and black pepper to pot and cook until vegetables are very soft, about 10 minutes. Add brown sugar and cook 1 minute more. Add white wine to pot and stir to scrape up browned bits. Continue to simmer until most of the wine cooks off, about 5 minutes.
Add tomato paste and Worcestershire sauce to pot and cook 1 minute more. Add crushed tomatoes, prepared lentils, and nutmeg. Bring to a boil, then lower to a simmer and cook partially covered for 20 to 25 minutes.
While bolognese simmers, prepare pasta according to package directions.
Season bolognese with salt and pepper to taste and serve hot over prepared pasta. Garnish with freshly chopped parsley and cashew parmesan if desired.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/weeknight-lentil-bolognese/