Low-Sodium Lentil Mushroom Gravy Recipe
Daily Value: 7%
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
|Folic Acid (B9)||167µg||42%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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.
- 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
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.