Lentil Ragu

Name: Lentil Ragu
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 red onion (, finely diced); 2 sticks of celery (, finely diced); 2 tablespoons refined olive oil or vegetable oil; pinch of salt; 3 cloves garlic (, minced or grated); 2 teaspoons ground coriander seed; 1 teaspoon fennel seeds; a ((400g / 14 ounce) can chopped tomatoes); 800 ml (3 1/4 cups) vegetable stock (made with 1 low-salt stock cube); 125 ml red wine ((or more veg stock)); 2 tablespoons vegan Worcester sauce or mushroom ketchup ((see notes)); 2 tablespoons balsamic vinegar; 1 heaped tablespoon miso paste ((I prefer to use dark miso here but light/medium is fine too)); 50 g walnuts; 90 g puy lentils or 'French' green lentils; 1 tablespoon dried shiitake/porcini mushrooms (, blended into a powder (optional)); 2 bay leaves; 2 teaspoons dried mixed herbs or dried oregano