Chop all the vegetables and add them to a food processor. You want to get the vegetables finely chopped as in the picture above.
Heat the olive oil in a pan on medium heat and add the chopped vegetables together with the bay leaves. Cook for around 15 minutes stirring frequently. You want the tomatoes to release the juice and the rest of the vegetables fully cooked.
Pour in the red wine and let ithe alcohol cook off for a couple of minutes, then add the lentils, stir and let it cook for a few more minute.
Add the oregano, sweet paprika, agave or maple syrup and lemon. Stir and remove the bay leaves and turn off the heat.
Season with salt and pepper to taste. Finish the sauce by adding yeast flakes before serving.