Step 1 Start by preparing your ingredients. Finely dice the onion and garlic, then grate mushrooms, including the stems, on the coarse side of a box grater. Step 2 In a medium casserole pot or saucepan, heat olive oil over medium heat. Add diced onions with a pinch of salt and sautée for about 5 minutes or until translucent, Step 3 Add minced garlic, thyme sprigs, tomato paste, salt and pepper and cook for 2-3 minutes, until fragrant and the tomato paste starts to thicken. Step 4 Turn heat up to medium high. Add half of the mince meat to the pot and saute until nicely browned, around 3-4 minutes, then repeat with the remaining mince. Step 5 Add half of the mushrooms and cook, stirring often until mushrooms have softened and any liquid has evaporated, around 4-5 minutes. Add the remaining mushrooms and repeat. The mixture should look glossy and rich. Step 6 Drain and rinse the can of lentils. Add to the pot, along with the worcestershire sauce and stock. Reduce heat to medium low and simmer for 10 minutes or until the sauce has slightly reduced. Taste, adding more salt and pepper if needed.
