Begin by rinsing your lentils under cold water in a fine-mesh strainer for about 2-3 minutes, thoroughly washing away any debris.

In a large pot, heat a tablespoon of olive oil over medium heat. Add diced onion, chopped celery, and sliced carrots, sautéing for approximately 5-7 minutes until soft and fragrant.

Next, incorporate the finely chopped mushrooms and minced garlic into the pot. Cook for an additional 3-4 minutes, stirring frequently.

To the sautéed vegetables, add the rinsed lentils along with diced tomatoes, vegetable broth, and Italian seasoning. Stir everything together.

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes.

Check the lentils for doneness. They should be tender yet not mushy. If they need more time, continue simmering for an additional 5-10 minutes.

In a separate pot, bring salted water to a boil and cook your thick flat noodles according to the package instructions.

To serve, combine the sauce and the cooked noodles in the pot or directly on plates. Toss gently to coat the noodles.