Heat the olive oil in a large, deep frying pan over a medium heat. Once hot, add the onions and celery. Stir occasionally and cook until softened and slightly translucent, about 7-10 minutes.
Add the garlic to the pan and stir in for 30 seconds. Then add the ground coriander seed and fennel seed and stir again for 30 seconds to toast.
Add the chopped tomatoes to the pan and swill out the can with a little water then pour that into the pan too. Add the vegetable stock, wine, Worcester sauce/mushroom ketchup and balsamic vinegar. Mix the miso with a few tablespoon of water in a small bowl or mug to loosen it, then pour that into the pan as well. Stir together.
Chop the walnuts so they are the texture of minced meat (not to small, not to big). Add the chopped walnuts, the lentils, mushroom powder, bay leaves and dried herbs to the pan. Stir together then bring the mixture to a boil.
Once boiling turn down to simmer, cover with a lid and let it cook for 30-40 minutes until the lentils are softening but not mushy. Remove the lid and let it simmer for another 10-20 minutes so the liquid can reduce.
Meawhile cook your pasta in a large pot according to the directions on the package. Reserve a mugful of pasta water then drain the pasta and return it to the pot. Add a few scoops of the lentil ragu, along with a splash of pasta water as needed to help the sauce coat the pasta.
Divide the pasta between 4 bowls and top with the remaining ragu.
Serve with grated parmesan or vegan parmesan on top.