Ingredients

• 2 cups chopped portobello mushrooms
• 1 green bell pepper, chopped
• 1 small red onion, chopped
• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 (6 ounce) can tomato paste
• 6 cups chicken broth
• 4 teaspoons dried basil, or to taste
• 1 1/2 cups dried brown lentils, rinsed and drained
• salt and pepper to taste
• 1/4 cup cooking sherry
• grated Parmesan cheese