1 tbspolive oil 1shallotthinly sliced 3 clovesgarlicminced 3 cupsmushrooms, shiitakesliced 6 cupsvegetable broth 1 tspthyme 0.5 tspsalt 1 cupgreen lentils, dryrinsed and drained 1 tspsesame oil 2green onionsfinely chopped, optional

1. Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
2. Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
3. Divide soup between 4 bowls and garnish with sliced green onions.