Low-Sodium Lentil Mushroom Gravy Recipe


Nutrition

Cal/Serving: 150
Daily Value: 7%
Servings: 6

High-Fiber, 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
Fat2g4%
Saturated1g6%
Trans0g0%
Carbs24g8%
Fiber10g41%
Sugars3g0%
Protein9g18%
Cholesterol5mg2%
Sodium5mg0%
Calcium33mg3%
Magnesium46mg11%
Potassium436mg12%
Iron3mg15%
Zinc2mg12%
Vitamin A235IU5%
Vitamin C15mg25%
Thiamin (B1)0mg21%
Riboflavin (B2)0mg8%
Niacin (B3)1mg7%
Vitamin B60mg11%
Folic Acid (B9)167µg42%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K23µg29%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Sodium Girl

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. 

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Servings: 6

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