sauté 1 large yellow onion (small dice) in a little olive oil or broth until translucent
about 5 minutes. Add 2 medium carrots (large dice)
1 celery stalk (sliced)
16oz white or cremini mushrooms (sliced) and sauté until mushrooms have released their liquid and browned. (Add more broth or oil as needed.) Use 1/2 cup veggie broth to deglaze skillet
scraping browned bits from sides and bottom into the veggies. Add 3 minced garlic cloves and sauté another 30 seconds before adding 1/4 cup tomato paste
1-28oz can diced tomatoes
2 cups veggie broth
1 cup dried brown lentils
1/2 tsp baking soda
1/2 tsp each dried basil
oregano
rosemary and thyme. Bring to a boil before reducing heat and simmer about 30 minutes
until sauce thickens and lentils have cooked. (Use more veggie broth along the way if needed.) Add some maple syrup