Low-Sodium Lentil Mushroom Gravy
Prep Time:
Cook Time:
Servings:
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 tablespoon chopped parsley
  • 2 teaspoon thyme, leaves only
Directions
  1. 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.
  2. 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.
  3. 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.