Lentil Ragout with Creamy Polenta

Soak the lentils for at least 1 hour. Drain the soaking water, then cook them in fresh water with a little salt until tender, about 15-20 minutes. Be careful not to overcook them.

Clean the vegetables. Cut the carrots and celery root into small cubes, and chop the onion. Pour hot water over the dried mushrooms, let them stand, then drain them.

Heat oil in a pan, add the onion, carrots, and celery root, then sauté for a few minutes. Stir in the tomato paste, chopped tomatoes, and mushrooms. Season with soy sauce, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10-15 minutes, adding water as needed. Finally, stir in the cooked lentils and crushed garlic. Bring to a boil for one minute.