1 cup dried shiitake mushrooms
4 teaspoons olive oil
3 carrots, quartered lengthwise and thinly sliced crosswise
8 cloves garlic, thinly sliced
3/4 cup lentils, rinsed and picked over
2 medium tomatoes, chopped
3/4 teaspoon salt
3/4 teaspoon each ground cumin and ground ginger
1/2 teaspoon sage
1 large onion, halved and thinly sliced
2 teaspoons of sugar
1 cup of frozen peas

1 cup dried shiitake mushrooms 4 teaspoons olive oil 3 carrots, quartered lengthwise and thinly sliced crosswise 8 cloves garlic, thinly sliced 3/4 cup lentils, rinsed and picked over 2 medium tomatoes, chopped 3/4 teaspoon salt 3/4 teaspoon each ground cumin and ground ginger 1/2 teaspoon sage 1 large onion, halved and thinly sliced 2 teaspoons of sugar 1 cup of frozen peas

1. In a small bowl, combine mushrooms and 1 cup boiling water. Let stand for 20 minutes. remove mushrooms from soaking liquid and reserve liquid. Trim any stems from mushrooms and slice caps. Strain reserved liquid through a fine-meshed sieve; set aside

2. In large saucepan, heat 3 teaspoons of oil over medium heat. Add carrots and garlic, and cook until softened, about 5 minutes. Stir in lentils, tomatoes, salt, cumin, ginger, sage, mushrooms, and reserved liquid. Add 3 cups water. Bring to boil. Reduce to simmer; cover and cook for 35 minutes or until lentils are tender.

3. Meanwhile, in a larger skillet heat remaining oil over medium heat. Add onion and sugar. Cook, stirring for 5 minutes. Add peas to stew and cook for 2 minutes. Top stew with onions and serve.