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Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft.
Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated.
Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice.
Cook the pasta according to the packet instructions, drain and serve with the bolognese.