Ingredients

Instructions

  1. Caramelize Onions: In a large pot, heat olive oil over medium heat. Add thinly sliced onions and sauté for about 20 minutes until they are caramelized and lightly browned.
  2. Add Vegetables and Spices: Add chopped celery, fennel bulb, garlic, and mushrooms to the pot along with sage, red pepper flakes, ground anise, black pepper, smoked paprika, oregano, and salt. Sauté for another 15 minutes, stirring frequently, until variables soften and mushrooms release their moisture.
  3. Simmer Stew: Add dried lentils and vegetable broth plus the optional nutritional yeast. Bring to a simmer, cover partially, and cook for about 30 minutes until lentils are tender.
  4. Adjust Seasoning and Serve: Taste and adjust seasoning as necessary. Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.

Plating & Garnishing

  • Base: Ladle the thick, earthy stew into warmed bowls.
  • Finish: A drizzle of good olive oil, a few fennel fronds, and crusty bread on the side.

Safety & Quality: Ensure the soup is cooled within 2 hours of cooking if storing. The flavors of this stew deepen when allowed to sit, making it an excellent candidate for next-day leftovers.