Heat a large pot over medium heat and add the olive oil.
Add in the onions with the salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften.
Stir in the zucchini and cook for 5 minutes.
Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 5 minutes.
Add the lentils and stir to combine.
Add in the wine and tomatoes. Stir in the parmesan and half and half. Bring the mixture to a boil then reduce to a simmer and cover, cooking for at least 20 minutes (or even longer if you wish!). Taste and season with more salt and pepper as needed. This is important! Taste and season to your liking! It will differ depending on the brand of tomatoes you use, etc.
You can make this ahead of time. It reheats wonderfully. You can also freeze it for up to 6 months!
Serve with your favorite pasta.