Prepare the lentils in water, according to package directions. Set aside.
In a large saucepan or skillet, heat the olive oil over medium heat. Sauté the onion until soft, about 5 minutes. Add the mushrooms and zucchini and cook another 3 to 4 minutes.
Add the tomato paste, Italian seasonings, black pepper and garlic. Mix well.
Add the tomato sauce, tomatoes, red wine and balsamic vinegar. Stir. Increase the heat to bring the contents of the pan to a boil. Add the reserved lentils and spinach. Mix well.
Reduce the heat to simmer. Cover and simmer 20 to 30 minutes.
Serve over whole wheat spaghetti or spiralized zucchini. Garnish with Parmesan cheese, fresh tomatoes and/or fresh herbs.