Mushroom Lentil Stew

• 6 cups chicken broth or 6 cups vegetable broth
• 2 tablespoons butter
• 1 lb fresh mushrooms, cut into large pieces
• 1 1/2 cups sliced celery
• 1 cup sliced carrot
• 1 large potato, 1/2 inch cubed
• 1/2 large yellow onion, diced
• 1 1/2 cups red lentils
• handful fresh sage, chopped
• cinnamon
• nutmeg
• sea salt
• fresh ground pepper

1. In a large saucepan melt butter. Saute onions until sweet. Add carrots and celery and continue to saute for a few minutes. Then add in mushrooms. I used shitake and white button, but you can use more flavorful mushrooms -- Sprinkle with some sea salt and ground pepper and saute for one more hot second.
2. Add your liquid. Chicken broth is what I used but vegetable broth would work well too I assume. Bring to a boil and then set to simmer. Add potatoes, lentils, and sage and let simmer for 15 minutes.
3. Keep simmering for the last few minutes while adding spices to taste. You always want to add spices at the last minute. Otherwise you'll cook the flavor right out of 'em.
4. Serve with a rustic loaf, whole wheat crackers, or a dollop of chevre on top.

chicken broth, butter, fresh mushrooms, celery, carrot, potato, yellow onion, red lentils, handful fresh sage, cinnamon, nutmeg, salt, fresh ground pepper

Taken from www.food.com/recipe/mushroom-lentil-stew-427297 (may not work)