What could be more comforting than a big pot of lentil stew! I debated whether I should call this soup or stew but decided it was thick enough for stew. I actually made this the day before because I wanted to use some of the lentils with my leftover farro yesterday. First I made a mirepoix of celery, onions, and carrots cut up quite small. I sautéed them along with the mushrooms. Then added water, or vegetable stock, or chicken stock depending on your nutritional lifestyle. When the lentils were cooked through I added a large chop of carrots and celery and cooked them briefly. You want them with a little crunch. Topped the stew with chopped parsley, green onions, and a drizzle of olive oil.
Note: Non-vegans/vegetarians might enjoy some sort of firm, cooked sausage in this.