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Heat the oil in a deep pan and add the diced onion, carrot, and celery. Season with a dash of salt and saute for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and turn translucent.
Add the mushrooms and garlic, and cook for another 3-4 minutes.
Add the tomato paste and seasonings (minus the bay leaf), and stir into the vegetables. Cook for 2-3 minutes until the tomato paste has deepened in color and smells fragrant.
Add the red wine and let the alcohol cook off for another couple of minutes (2-3).
Add the chopped tomatoes, lentils, and vegetable stock. Add the bay leaf, season with salt and pepper, and stir everything together. Leave to simmer for 15-20 minutes until the sauce has thickened.
Add the cream or cream cheese and stir it into the ragu.
Add the tortellini, gently fold it into the sauce, then cover the pan and let the tortellini steam until cooked (typically 3-4 minutes).
Top with the cheese and grill for approximately 5 minutes or until the cheese has melted and turned golden and bubbly.
Garnish with your fresh herbs and serve!