Lentil Ragout

Soak the lentils for at least 1 hour. Drain the water from the lentils and cover them with fresh water. Then, salt the lentils and cook them. This takes approximately 15-20 minutes. Be careful not to overcook the lentils.

Clean the vegetables. Dice the carrots and celery into small cubes, and finely chop the onion. Pour hot water over the mushrooms and let them soak. Then, drain the water.

Pour oil into a pan, add onion, carrots, and celery, and sauté for several minutes. Add tomato paste, peeled tomatoes, and mushrooms. Season with both sauces, thyme, salt, and pepper. Simmer for 10-15 minutes, adding water periodically. Finally, add the lentils and crushed garlic cloves. Cook everything together for one minute and then serve.