Make a huge pot of bolognese so that there is always some in the freezer for lazy day.
Makes twelve (one cup) serves.
Prepare the vegetables by chopping the onion, celery and garlic and grating the mushrooms and carrot. If you have a food processor that can do this, it will save you a lot of time.
Fry the onion and celery in a very large fry pan or pot in a little olive oil for about 10 minutes. Add the garlic, then after a minute the carrot and mushroom. Turn the heat down and cook for about 5 minutes.
Add the tinned tomatoes, tomato paste, stock, balsamic vinegar, red wine vinegar, pepper, oregano and salt to taste. Mix in well. To get a thicker, smoother bolognese take about half the mixture and blend smooth in a food processor.
Add the lentils and extra water if necessary. Simmer for about 30 minutes until the lentils are cooked.
Serve with pasta.