MAKE FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot. Add 1 medium onion, 1 rib celery, and 2 medium carrots (all chopped), and sauté for 4 minutes.Stir in 3 cloves garlic (pressed), 3 tablespoons tomato paste and sauté 1 more minute.

ADD VEGETABLES: Add 1 sprig rosemary and 4 leaves sage. You can tie them together with kitchen rope and to the side of the pot’s handle for easy removal.Pour in 5 cups vegetable broth then stir in 1 cup dried lentils (rinsed), 6 ounces mushrooms, and 10 ounces winter squash (diced).Season with 1 teaspoon salt and ⅛ teaspoon black pepper.

SIMMER: Simmer for 30 to 45 minutes until the lentils are tender. Stir occasionally.One minute before turning the heat off, stir in 1 tablespoons balsamic vinegar.Taste and adjust for salt before serving.

SERVING SUGGESTIONS: We recommend serving lentil stew with a slice of toasted, crusty bread. Rub the bread with garlic and drizzle it with extra virgin olive oil.We add thinly sliced scallions and parsley for freshness and sometimes a dollop of Greek-style yogurt.The stew is also delicious with brown rice and topped with parmesan cheese.