Add celery, carrot, garlic, shallot, wine and kosher salt to taste to a 4-quart saucepan. Cook over medium heat for approximately 10 minutes, stirring occasionally until the veggies have softened up and the wine has evaporated.
Stir in tomato paste, diced tomatoes with juice, tomato sauce and Italian seasoning.
Stir in vegetable broth and lentils, and bring to a boil. Once boiling, cover and reduce the heat to a simmer. Cook covered for 25-30 minutes until lentils reach desired tenderness.
Before serving, season with additional kosher salt to taste.