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–+ servings

Lentil Mushroom Gravy

Deb Burns
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Servings 4 people
Calories 255 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 cup shallots chopped (or sub red onion)
  • 2 cups mushrooms sliced
  • 3 tbsp coconut aminos divided
  • 1 tsp Thyme dried or 2 tbsp fresh
  • 1 cup lentils dried
  • 3 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp cornstarch plus 1 more if needed
  • 2 tsp water

Instructions
 

  • Heat oil in large deep skillet - add onion and saute for 2 minutes. Add mushrooms and 2 Tbsp coconut amino, cook 1-2 minutes. Then add lentils, broth, thyme, salt and pepper, bring to boil then reduce to simmer and cook for 20 minutes.
  • Mix cornstarch and water (start with 1 tsp and if still needs thickening add additional 1 tsp cornstarch with water), add to lentils and stir until thickened about 1 minutes. Add additional coconut amino if desired for flavor.
  • Serve over mashed potatoes, mashed cauliflower, or baked potatoes.

Notes

Makes a hearty meal when served over mashed potatoes and alongside of Baked Curried Cauliflower

Nutrition

Serving: 1gCalories: 255kcalCarbohydrates: 41gProtein: 15gFat: 4gSaturated Fat: 1gSodium: 968mgPotassium: 710mgFiber: 16gSugar: 6gVitamin A: 418IUVitamin C: 6mgCalcium: 38mgIron: 4mg
Keyword Vegan Vegetarian
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