Lentil Mushroom Bolognese - Devorah Bowen

Name: 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

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Heat the oil in a large pot on medium heat. Add in the onion, celery, and carrot and sauté for 5-7 minutes or until the onions become translucent. Add in the diced mushrooms and continue cooking for...

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