Add the Onion, Celery, and Carrot to a large nonstick pot with a splash of water. Sauté over Medium-High heat until translucent, around 4-5 minutes.

Once all of the water has evaporated from the pan, deglaze it by adding in the White Wine; sauté for another 5 minutes, to cook off the alcohol.

When the pot is dry again, add the Mushrooms, Lentils, Crushed Tomatoes, Vegetable Broth, and Water; stir well and bring to a simmer over high heat.

Once simmering, add the Bay Leaves, Parsley, and Basil. Stir into the Bolognese and let the whole mixture simmer for 20 minutes, or until the Lentils are tender. You will need to reduce the heat as you go to prevent splattering, and stir the mixture occasionally to ensure nothing sticks to the bottom of the pan.