- 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