Finely dice the onion, celery and carrot. Mince the garlic. Chop the mushroom.
Heat a large pan and add oil. Fry the onion, carrot and celery on medium heat for 5-8 minutes, stirring regularly, until softened and translucent.
Add the garlic and fry for a minute, and then add the mushrooms and fry for a couple of minutes, until the mushrooms have softened.
Add the tomato puree and cook it off for a minute.
Pour in the red wine and cook until reduced to half.
Add lentils, tomatoes and herbs. Bring to a boil, stir and leave to simmer for about 40-45 minutes. Check the sauce regularly and add water as the lentils will absorb plenty of liquid and you will have to add about 350 ml / 1.5 cups of water to the sauce whilst it simmering.
Once the sauce has simmered for 40-45 minutes, season with salt and pepper and sugar if needed.
Serve the lentil bolognese with spiralized courgette/zucchini and rocket salad. Finish with a good dose of parmesan/pecorino, or nutritional yeast to keep it vegan.