Low-Sodium Lentil Mushroom Gravy
- 1 Tablespoon unsalted butter
- 3 cloves garlic, chopped
- 1/2 medium yellow onion, chopped
- 1 Cup split red lentils
- 1 Teaspoon black pepper
- 1 Cup diced brown cremini mushrooms
- 1/2 Cup orange juice
- 2 Tablespoons chopped parsley
- 2 Teaspoons thyme, leaves only
Creamy, earthy, and quick to make, this lentil mushroom gravy is a great — and healthier — substitute for the common salt-riddled gravies we like to douse our food in.
Melt the butter in a medium pot over medium-high heat. As the butter begins to turn a caramel color, add the garlic and onions, and stir until they turn soft and slightly brown, about 5-8 minutes.
Add the lentils into the pot with 3 cups of water and the black peppercorns. Bring to a boil and then lower the heat to a simmer. Cook until the lentils are soft and falling apart, about 20 minutes or so. Take the pot off of the heat and purée with a hand blender until silky smooth.
Place the pot back on the stove, add the mushrooms, and the orange juice. Bring to a boil again and then lower heat to a very gentle simmer. Cover the pot and cook until the mushroom bits are soft, about another 10 minutes. Take the gravy off of the heat, add the herbs, pour into a gravy boat, and serve warm.
Calories per serving:150 calories
Dietary restrictions:Low Fat, Low Sodium Low Fat Abs, Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added