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Fry 1 medium onion, 1 rib celery, and 1 large carrot (all chopped) in 2 tablespoons extra virgin olive oil for 5 minutes.
Add 1 sprig rosemary, 1 bay leaf, and 8 ounces mushrooms grated with the large holes of a box grater. Cook on medium-high heat for 5 minutes until the pan is dry.Add ⅓ cup dry white wine and let it evaporate completely.
Add 4 cups vegetable stock, 24 ounces (one glass bottle) tomato puree, 1 cup dry lentils, 1 teaspoon salt, and 2 twists black pepper.Simmer uncovered for about 30 minutes or until the lentils are cooked and the sauce is thick.Tip: rinse the lentils to ensure there are no stones.
Stir in ⅓ cup milk and ¼ cup soy sauce. Remove herbs then blend some sauce with an immersion blender.
Taste and adjust for salt and serve with your favorite pasta.