| 16 oz | mushrooms, sliced |
| 1 | yellow onion, finely diced |
| 2 | large carrots, finely chopped |
| 4 C | vegetable broth |
| 2 C | water |
| 1 1/2 C | green lentils |
| 1 teas | dried sage |
| 1/2 teas | ground thyme |
| some | salt, to taste |
| 1. | Saute the mushrooms, onion and carrots in a large pot for 5-7 minutes, until they are soft. Use a splash of vegetable broth if necessary to prevent sticking. |
| 2. | Add the broth, water, lentils, and spices. Bring to a boil then let simmer 20 minutes, until the lentils are cooked. |
| 3. | Remove from the heat, salt to taste, serve, and enjoy. |