Heat olive oil in a pan and fry the onion and garlic for 2-3 minutes over a medium heat.
Add the mushrooms and sun-dried tomatoes and cook for a further 2-3 minutes.
Add the peppers (if using fresh add them in step 2) and cook for a further 2 minutes.
Add the lentils, meat-free mince, tin tomatoes, water, stock cube, balsamic vinegar, tomato purée and herbs.
Simmer for 15-20 minutes until you have a thick sauce. If it gets too dry during cooking add a splash more water.
While the Bolognese is simmering, cook your spaghetti as per cooking instructions.
Once the spaghetti is cooked and drained, serve into bowls and spoon the cookedBolognese on top.