Just perfect for the season. We placed Lentils in a cooking pot and covered with water. Bring to a boil and then lower flame and simmer for 1 hour. Make sure to check lentils as they cook adding more water if necessary. Cook until soft. Set aside until firm (we let sit overnight). If too firm, add a bit of water and stir. Consistency should still be firm, not mushy. Add parsley, sage, mustard and sea salt. Sauté celery, onion and carrot in olive oil and sprinkle in some salt. When softened, add to lentil mixture. Taste and adjust salt level if desired. Place in oiled casserole dish and bake at 350-375 for 1 hour. Top with Mushroom Gravy.
Mushroom Gravy: Slice Mushrooms and add to cooking pot. Sauté with a bit of water or olive oil and then add more water and soy sauce to taste. Cover and simmer for 20 minutes. Mix kuzu or arrowroot in small amount of cool water and add to pot, whisking as you pour, until desired consistency is reached. Add more kuzu or arrowroot/water if mixture is to thin or just water if too thick. Taste and adjust seasoning. Enjoy!