1. Slice the onions and leeks.
2. Grate the carrot.
3. Sweat everything in a preheated oiled cast iron pot. (7-8 min).
4. Add the tomatoes, spices, white wine, salt, and pepper and simmer for 45 minutes.
5. Meanwhile, cook the lentils until 90% done (according to package instructions).
6. When the lentils are almost cooked, drain them and add them to the tomato sauce.
7. Add a little water if necessary (should have the consistency of meat bolognese).
8. Simmer for another 5 to 10 minutes.
9. Serve with spaghetti.