Mushroom and Lentil Ragù

Ingredients

• 1 cup dried black lentils
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 1/2 cups)
• 1 yellow onion, chopped (about 1 1/2 cups)
• 2 carrots, peeled and diced (about 1 cup)
• 4 teaspoons kosher salt, divided
• 4 large garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1 cup (8 ounces) dry red wine
• 2 cups vegetable broth
• 1 (14.5-ounce) can crushed tomatoes
• 2 tablespoons chopped fresh oregano, plus more for garnish
• 1/2 cup heavy cream
• 2 ounces Parmigiano-Reggiano cheese, finely shredded (about 1/2 cup), plus more for garnish
• Cooked polenta, for serving

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