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Savory mushroom gravy with lentils, perfect for serving over roasted or mashed vegetables. A cozy meal for cold evenings.
Ingredients
- extra-virgin olive oil: 1 Tbsp
- cremini mushrooms: 8 oz (chopped)
- small yellow onion: 1 piece (diced)
- dried thyme: 0.5 tsp
- dried rosemary: 0.5 tsp
- green lentils: 0.5 cup
- vegetable broth: 2 cups
- Salt: 0 tsp
- cornstarch: 1 Tbsp (whisked together with 2 tablespoons water (optional))
Metric Conversion
Stages of cooking
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In a large saucepan over medium heat, warm the olive oil. Add the mushrooms and onion and cook for 5 to 7 minutes, or until tender.
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Add the thyme, rosemary, lentils, and broth and stir to combine. Season with salt. Raise the heat to medium-high and bring to a boil. Lower the heat to medium-low and simmer for 12 to 15 minutes, or until the lentils are tender.
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If you want to thicken the gravy, add the cornstarch mixture to the gravy and cook, stirring constantly, until the gravy begins to thicken. Remove from the heat and serve warm.
