In a large skillet or saucepan, heat the olive oil over medium heat. Add the onions and carrots and saute for 4 minutes.
Add the mushrooms, crushed red pepper, and garlic. Saute for 3 more minutes.
Add the balsamic vinegar, vegetable stock, Tomato Basil Sauce, and lentils. Bring to a boil and then simmer until lentils are tender (approximately 20-25 minutes).
Add salt and pepper to taste.
Drain the cashews and add to a blender with a 1/2 to 3/4 cups of water. Blend on high speed until completely smooth. Add to the lentil sauce and stir. Adjust seasoning and serve.