1. Heat a large, deep pan over medium heat. Add olive oil, onion, garlic, celery and carrots and sauté until softened.
  2. Add mushroom and cook until mushrooms have released their moisture, then continue to cook until the mix is dry.
  3. Add lentils, tinned tomato, salt, pepper and bay leaves. Bring to the boil and then simmer for about 20 minutes, or until the lentils are cooked.
  4. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet instructions.
  5. Add the pasta to the mushroom bolognese and toss well to combine.
  6. Plate pasta garnished with chopped parsley.
  7. Serve and enjoy with family and friends!