(Or serve as a main dish with rice!) 

2 tsp. coconut oil

1 onion finely chopped

3 cloves garlic, minced

1 pound mushrooms, quartered

1 cup lentils

1 cup chicken broth (or vegetable broth)

½ tsp. each: dried sage, salt, pepper

1/3 cup chopped walnuts 

Preheat the oven to 350°.  In a small Dutch oven or ovenproof saucepan, heat the oil over moderate heat.  Add the onion and garlic and sauté for 5 minutes or until the onion is soft.  Add the mushrooms and sauté for 5 minutes or until they begin to soften and start giving up their liquid. 

Add the lentils, broth, ½ cup of water, salt and pepper.  Bring to a boil.  Cover, transfer to the oven, and bake for 30 minutes or until the lentils are tender. 

Remove from the oven and stir in the walnuts. 

Serves 2 as a main dish, or 4 as a side dish.

pdf of recipe can be found here