Lentils with Creamy Mushroom Gravy
Serves 4, about 1 cup each
Brown lentils simmered with mushrooms and herbs, then thickened with coconut milk into a creamy vegan gravy.
| 30 ml olive oil | Sauté oil & garlic 1 min | Add mushrooms, sauté until browned | Add lentils, herbs & broth, boil | Cover, simmer 20 min, medium-low | Stir in coconut milk, simmer 5 min uncovered | Season with salt, serve hot |
| 2 cloves garlic, minced | ||||||
| 225 g mushrooms, sliced | ||||||
| 200 g brown lentils | ||||||
| 3/4 tsp rubbed (dried) sage | ||||||
| 1/2 tsp dried thyme | ||||||
| freshly cracked black pepper | ||||||
| 475 ml vegetable broth | ||||||
| 1 can (400 ml) coconut milk | ||||||
| salt to taste (about 1/2 tsp) |
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