Low-Sodium Lentil Mushroom Gravy


  • 1 Tablespoon  unsalted butter
  • 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.

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