I have mixed feelings on the topic of lentils, and while I know you’re not here to read my magnum opus on that, I’ll just say this: use a brown or green lentil in this recipe, or you’ll be serving mush. Tasty mush, but texturally odd mush nonetheless.
Mushroom-Lentil Gravy over Cauli Mash
- 4 cloves garlic, minced
- 2 cups mushrooms (whatever is on sale)
- 2 T olive oil
- 1 cup brown or green lentils
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Black pepper
- 2 cups no sodium vegetable broth
- EITHER: 1.5 cups of sour cream/labneh OR 1 can coconut milk
- Pinch of kosher salt
Heat olive oil in a large skillet, and add garlic. After about a minute, add the mushrooms and saute for 3-4 minutes. Add the spices, stir to toast, and then add the lentils and broth. Simmer until most of the liquid is absorbed. Reduce heat, add freshly ground black pepper to taste, and gradually add your sour cream/yogurt/coconut milk. Stir to incorporate and remove from heat. Season with salt to taste.
Serve over noodles, mashed potatoes, or cauliflower mash (which is what we did), with chopped parsley.
- 1 large head cauliflower, coarsely chopped
- .5 cup grated parmesan
- 1/4 cup of coconut milk or half-and-half
- 1/4 cup of vegetable broth
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
Boil water in a saucepan, add cauliflower, and cook until tender. Drain in a colander. In the same saucepan, add butter/oil until melted, and pour in broth and milk/half-and-half. Whisk in parmesan until smooth. Add the cauliflower back to the pot, and mash or blend until the mixture has reached your desired texture. Season to taste.
2 Comments Add yours
Very nice mushroom lentil gravy.
This looks like a perfect winter’s supper.