Normandy Stew - Laura's Vegan Table

Ingredients

• 1 pound of mushrooms, cleaned and sliced (I used cremini and shiitake, but any mushrooms will do)
• 3 tablespoons olive oil, divided
• 1 tablespoon vegan worcestershire sauce
• 1 teaspoon low sodium soy sauce
• 6 cloves of garlic, sliced
• 5 carrots, peeled and cut on the bias into 1 1/2" long pieces
• 3 stalks of celery, cut on the bias into 1 1/2" long pieces
• 1 1/2 cups vegetable stock (I used Better Than Bouillon No Beef Base)
• 1 1/2 cups cider (I used Martinielli Sparkling Cider - but any cider is fine, with or without alcohol)
• sea salt to taste
• 2 tablespoons dijon mustard
• 2 tablespoons all purpose flour or gluten free flour
• 1 bayleaf
• 1 cup cooked brown or green lentils
• a few leaves of chopped fresh tarragon or parsley for garnish