Step 1

Heat 1 tbs oil in a large saucepan over medium heat. Cook the carrot and celery for 6-8 minutes or until softened. Remove and set aside.

Step 2

Increase the heat to medium-high, then add the mushrooms and cook for 5 minutes or until golden. Return the vegetables to the pan with the oregano and season with salt and pepper. Stir in the lentils and pasta sauce and bring to a simmer, then reduce heat to a medium. Cook for a further 5 minutes to allow flavours to infuse and sauce to thicken. Keep warm.

Step 3

Meanwhile, bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and add to the Bolognese sauce, tossing well to combine.

Step 4

Divide the pasta among bowls and scatter over parmesan to serve.