Vegetable ragu and pasta

Name: Vegetable ragu and pasta
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tsp rapeseed oil; 1 large onion, finely diced; 1 pepper, finely diced; 1 medium carrot, finely diced; 1 courgette, finely diced; 100g mushrooms, finely diced; 2-4 cloves garlic, crushed; 2 heaped tsp dried oregano; 1 vegetable stock cube dissolved in 200ml water; 2 fresh tomatoes, finely diced; 400g tin chopped tomatoes; good grind black pepper; 1 tbsp tomato purée; 300g wholemeal pasta, eg pappardelle; 400g tin green/Puy lentils, drained