Prepare all the ingredients and chop all the vegetables as per above.
Process mushrooms and walnuts together in the food processor until they resemble crumble like mixture. If you don't have food processor you can chop them with a knife. Feel free to chop mushrooms really fine or leave them a bit chunkier, it's up to you.
In a large casserole heat up couple of tablespoon of oil.
Add finely chopped onion, garlic, celery, carrots and broccoli stalk (if using) and saute until nicely softened 5-8 minutes.
Next, add finely chopped mushroom/walnut mixture, tomato puree, miso and dried mixed herbs.
Give it all a good mix and add dried lentils followed immediately by two tins of chopped tomatoes and a stock cube/powder.
Fill both empty tomato tins with water (¾ full) and add it too.
Stir it well to ensure all the ingredients are nicely incorporated.
Bring ragu to boil, cover and simmer stirring from time to time for approximately 30 minutes or until lentils are tender. Feel free to add more water/stock if ragu seems a bit dry.
Once lentils are tender add soy sauce or tamari and stir it in.
Season to taste with salt and pepper or more soy sauce/tamari and you are ready to serve.
Enjoy with spaghetti, over jacket/baked potato, with mash, rice or in a pie!