2 tbsp olive oil

1 yellow onion, chopped

3 cloves garlic, minced

1 lb (450 g) cremini mushrooms, sliced

2 medium carrots, diced

2 medium potatoes, diced

1 cup (200 g) French green lentils, rinsed

2 tbsp all-purpose flour (or gluten-free flour)

5 cups (1.2 L) vegetable broth

½ cup dry white wine (optional)

1 tbsp soy sauce

1 tbsp fresh sage, finely chopped

1 tsp dried thyme (or 1 tbsp fresh)

2 cups kale, chopped

Salt and black pepper, to taste

Juice of ½ lemon

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Sauté the aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook for about 3–4 minutes, until fragrant and translucent.
Cook the mushrooms
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
Add veggies and lentils
Stir in the diced carrots, potatoes, and rinsed lentils. Sprinkle with flour and stir well to coat everything evenly.
Build the base
Gradually pour in the vegetable broth and white wine (if using), stirring continuously to avoid lumps. Add soy sauce, sage, thyme, salt, and pepper.
Simmer
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the lentils and vegetables are tender.
Add the greens
Stir in the chopped kale and let cook for another 2–3 minutes, until wilted.
Finish & serve
Squeeze in the lemon juice, taste, and adjust seasoning as needed. Serve hot with toasted bread or over rice.

To make this recipe gluten-free, use cornstarch or gluten-free flour instead of regular flour.
This stew keeps well in the fridge for up to 5 days and can be frozen for up to 3 months.
Reheat gently and add a splash of broth if it thickens too much after storing.