9-10cupswhole grain breaddried, sliced into ½ inch cubes
4stalkscelerydiced or a little less than 1 cup
salt and black pepperto taste
2cupslow-sodium vegetable broth*
1cuplentilscooked (I use canned, drained and rinsed)
The night before, cut your bread into cubes and place in a large bowl to dry out. You want it to be the texture of day old bread—noticeably dry but not rock hard. If you forgot to dry out your bread you can bake it in the oven at 400°F (205°C) for about 4-5 minutes until crispy and golden; set aside.
In a nonstick pan over medium heat, add the onion and celery using a tablespoon or two of water or broth at a time to keep it from sticking. Cook until the onion is translucent, about 5 minutes.
Add the sage, thyme, salt, and black pepper to the pan, stirring for a minute until fragrant.
Mix in the broth (*if you are using a softer bread you made not need as much broth, start with 1 cup and add more as needed) and lentils followed by the bread, tossing gently to combine. Remove from heat and cover for 10-12 minutes until soft.
Store leftovers in an airtight container in the refrigerator for up to 3 days.