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 for about 15-20 minutes until al dente. Make sure they don't get too soft.

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 vegetable oil in a pan. Sauté onion, carrots, and celery for a few minutes. Add tomato paste, diced tomatoes, and the soaked mushrooms.