Hearty Lentil Ragout with Creamy Polenta

Soak the lentils in water for at least 1 hour. Then drain the water, cover the lentils with fresh water, salt them, and cook until tender for approx. 15-20 minutes. Make sure they don't get too soft and retain their shape.

Meanwhile, clean the vegetables. Cut carrots and celeriac into small cubes, finely chop the onion. Pour hot water over the dried mushrooms, let them steep briefly, then drain the water.

Heat the oil in a pan. Sauté the onion, carrots, and celery for a few minutes. Add tomato paste, chopped tomatoes, and the soaked mushrooms. Season with soy sauce, Worcestershire sauce, thyme, salt, and pepper. Let the ragout simmer for 10-15 minutes, adding a little water occasionally.