Lentils with Creamy Mushroom Gravy
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 About 1 cup each
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Calories
441 kcal
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Course
Main Course, Dinner
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Cuisine
American
Lentils with Creamy Mushroom Gravy
Description
This recipe begins by sautéing garlic and sliced mushrooms in olive oil until the mushrooms have browned and released their moisture, concentrating their flavor. Brown lentils, seasoned with dried sage, thyme, and freshly cracked black pepper, are added along with vegetable broth to the skillet. Covered and simmered, the lentils cook until tender with most of the broth absorbed.
Adding canned coconut milk enriches the mixture, creating a creamy gravy as the heat reduces it slightly. The resulting lentils absorb the herbal and mushroom flavors while gaining a silky texture from the coconut milk, balancing earthiness with subtle sweetness.
This dish can accompany a variety of meals as a hearty vegetarian side, or serve as a base for additional toppings or proteins. Salt is adjusted at the end to enhance the overall flavor without overwhelming the other ingredients.
Ingredients
- 2 cloves garlic $0.16
- 8 oz. mushrooms $1.69
- 2 Tbsp olive oil $0.32
- 1 cup brown lentils $0.50
- 1/2 tsp thyme $0.05, dried
- 3/4 tsp sage $0.07, rubbed, dried
- black pepper $0.03, freshly cracked
- 2 cups vegetable broth $0.26
- 1 .5oz. can coconut milk $1.99
- salt $0.02, to taste, about 1/2 tsp
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve hot with crusty bread for dipping or over mashed potatoes, rice, or pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4About 1 cup each
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 441kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Sodium | 489mg | 20% |
| Fiber | 15g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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