Rinse the dry green lentils thoroughly under cold running water until the water runs clear, then drain and set aside.
Chop the yellow onion, carrots, and celery into large, rustic chunks to ensure a hearty, chunky texture in the final sauce.
Heat the extra virgin olive oil in a large heavy-bottomed pot or saucepan over medium heat on the stove top.
Add the onion, carrots, and celery to the pot and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and starting to brown.
Stir in the minced garlic cloves and cook for 60 seconds until fragrant, taking care not to let the garlic scorch.
Pour in the dry lentils, tomato puree, vegetable broth, dried oregano, sea salt, black pepper, and the bay leaf.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes until the lentils are tender and the sauce is medium and saucy.
While the bolognese simmers, bring a separate pot of salted water to a boil and cook the whole wheat pasta until al dente according to package directions.
Remove the bay leaf from the lentil sauce and stir in the fresh basil; if the sauce has thickened too much, add a tablespoon of the pasta cooking water.
Ladle the rustic lentil bolognese over the cooked wheat pasta and finish with a generous topping of grated parmesan cheese.