This warming lentil stew with wild mushrooms, root vegetables and greens is great for fall, with its earthy flavors of mushrooms and root veggies. Adding greens to the pot a few minutes before serving preserves their texture, color AND nutrients, and makes this truly a one pot meal. If you eat grains, spoon the stew over brown or wild rice, quinoa, millet pilaf or creamy polenta. The stew improves as it sits, so it's a great make ahead meal for work or school, and it freezes beautifully. Depending on your needs, freeze it in single or multiple serving containers, or a few of each.
If you are in a hurry, you can make this soup macro style and jump over the step of sauteeing the vegetables (just pop everything in the pot and cover with liquid). The flavor will be a bit less rich and layered, but it still makes a great pot of soup.

See Also

Italian Stewed Lentils

Pasta With Lentils, Spinach and Roasted Tomatoes

Lentil Stew With Fall Vegetables