Gently fry the onions and garlic in a splosh of cold-pressed rapeseed for about 5 minutes.
Add the mushrooms, courgette and carrot and cook for another 2 minutes.
Add the lentils, then add the passata, herbs and stock - stir well and simmer for half an hour.
If the sauce looks too thick, add some boiled water, during the cooking time.
Serve with your favourite pasta or quinoa, with a handful of fresh spinach.