Vegan Lentil Mushroom Bolognese - Country Roads Magazine

Ingredients

• 1/4 cup olive oil
• 3 cups mushrooms, quartered
• 3 cloves garlic, coarsely chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 - 28 oz can crushed tomatoes
• 1 - 15 oz can lentils, or home cooked
• 1 - 3.8 oz can sliced black olives
• 8 fresh basil leaves, chopped
• 1/4 cup parsley, chopped
• 2 teaspoons oregano
• 1 bay leaf
• Salt and pepper to taste