Lentil Mushroom Bolognese - Devorah Bowen

Ingredients

• 2 cups (375g) cooked lentils (I like either green or french lentils)
• 2 medium (200g) carrots diced
• 2 ribs celery diced
• 1 small (180g) onion diced
• 6 oz (170g) mushrooms diced (white or baby bella are good)
• 15 oz (425g) crushed tomatoes
• 8 oz (227g) tomato sauce
• 3 tbsp (45g) tomato paste
• 1 tbsp (15g) miso paste
• 2 bay leaves
• 1 tbsp (15ml) balsamic vinegar
• 1 tbsp (15ml) soy sauce
• 2 tsp (10g) fresh thyme chopped
• ½ cup (118ml) vegetable or vegan beef broth
• ¼ cup (59ml) cashew cream, vegan cream, or plant milk
• 2 tbsp (30ml) oil to sauté with
• Salt & pepper, to taste