- 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.