Hearty Lentil Ragout with Creamy Polenta

Soak the lentils in water for at least 1 hour. Afterwards, drain the water, add fresh water, salt, and cook the lentils for about 15-20 minutes until al dente. Make sure they don't become too soft.

Meanwhile, prepare the vegetables: dice carrots and celery finely, and finely chop the onion. Pour hot water over the dried mushrooms, let them steep briefly, then drain the water.

Heat oil in a pan. Sauté onion, carrots, and celery for a few minutes. Add tomato paste, chopped tomatoes, and mushrooms. Season with soy sauce, Worcestershire sauce, thyme, salt, and pepper. Simmer the ragout for 10-15 minutes, adding a little water occasionally. Finally, stir in the cooked lentils and pressed garlic, bring briefly to a boil, and serve.