Step 1

In a large pot, heat oil and saute onions letting them cook on low for 20 minutes while you prep the vegetables.  They should be caramelized and lightly browned.

Step 2

Add the chopped fennel, celery, garlic, mushrooms, sage, red pepper flakes, anise, pepper, smoked paprika, oregano, and salt.  Saute another 15 minutes.  Stir frequently until veggies soften and mushrooms wilt.  Add a little more olive oil if needed to keep from sticking to the pot.

Step 3

Add lentils and 4 cups vegetable broth.

Step 4

Simmer partly covered for 30 minutes, until lentils are soft and tender.  If needed add more broth to desired consistency.

Step 5

Season with salt and pepper if needed.