1 cup plus 1/2 cup less-sodium vegetable or chicken broth
1/2 cup dried brown lentils, picked through and rinsed
1/2 cup dried green lentils, picked through and rinsed
1 bay leaf
1 tablespoon olive oil
3 celery stalks, chopped
3 garlic cloves, minced
1/2 small white onion, minced
12 ounces button mushrooms, sliced
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
1-1/2 teaspoons finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon kosher salt
Chopped fresh parsley, for garnish (optional)
Place water, 1 cup broth, lentils and bay leaf in medium saucepan; heat to boiling over medium-high heat. Reduce to medium-low and simmer 20 to 25 minutes or until lentils are just tender, stirring occasionally. Strain lentils; remove bay leaf.
Meanwhile, heat oil in large high-sided sauté pan over medium-high heat. Add celery, garlic and onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 6 minutes, stirring occasionally.
Stir in apricots, cranberries, sage, rosemary, salt and remaining 1/2 cup broth. Heat to simmering; cook 2 minutes. Stir in lentils, cook 2 minutes or until lentils are heated through. Serve immediately, garnished with parsley, if desired.