Whilst the vegetables are roasting in the oven, start on the sauce. Heat 1tbsp of oil in a large pan and cook the onion until sautéed. Add the mushrooms, courgette and garlic and fry for a 5 minutes. Add the cinnamon, paprika and dried parsley to the pan and stir. Add the lentils, pasata and stock to the pan and stir until mixed well. Bring to a simmer and leave to cook for about 30 minutes, until thickened.