Side Dishesbudgetbytes4.9
Lentils with Creamy Mushroom Gravy
These Lentils with Creamy Mushroom Gravy are an easy, hearty, and comforting vegan weeknight dinner, perfect for cold winter nights.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 5 min🔥 Cook: 35 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Mince the garlic and slice the mushrooms. Add the olive oil and garlic to a large skillet and sauté for about one minute. Add the sliced mushrooms and continue to sauté until the mushrooms have released all their moisture and begin to brown.
garlic ($0.16)2 clovesolive oil ($0.32)2 Tbsp
2
Add the lentils, sage, thyme, freshly cracked pepper, and vegetable broth to the skillet with the mushrooms. Stir to combine. Place a lid on the skillet, let the broth come up to a boil, then turn the heat down to medium-low. Let the lentils simmer for ⏱️ 20 minutes (with lid), stirring occasionally.
vegetable broth ($0.26)2 cups
3
After simmering for ⏱️ 20 minutes, the lentils should be tender and most of the broth absorbed. Add the coconut milk, stir to combine, turn the heat back up to medium, and let the lentils simmer for about five more minutes (without lid), or until the mixture in the skillet has thickened to a gravy.
4
Once the mixture has thickened, turn the heat off. Taste the mixture and add salt to your liking. I added about 1/2 tsp. The salt will help the herbal flavors pop and reduce the sweetness of the coconut milk.
5
Serve hot with crusty bread for dipping or over mashed potatoes, rice, or pasta.
Nutrition Facts
calories
441 kcal
fat Content
28 g
serving Size
1 cup
fiber Content
15 g
sodium Content
489 mg
protein Content
16 g
carbohydrate Content
35 g
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