2 tablespoons olive oil, divided
Small yellow onion, diced medium
2 ribs celery, thinly sliced
8 oz cremini mushrooms, thinly sliced
2 cloves garlic, minced
Fresh black pepper
1 teaspoon dried thyme
1 teaspoon dry rubbed sage
4 cups baguette sliced into cubes
1 cup vegetable broth

1/2 cup hazelnuts [see note above]
I cup cooked lentils (brown or green)
3/4 teaspoons salt
1/4 cup dried cranberries