Low-Sodium Lentil Mushroom Gravy

This Low-Sodium Lentil Mushroom Gravy tastes great and is a hearty vegan option for gravy. It tastes great on mashed potatoes or your favorite holiday dishes and is full of protein-rich lentils and savory mushrooms.

Ingredients:

• 1 cup dry green lentils
• 3 cups vegetable broth low-sodium
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons soy sauce low-sodium
• 1 tablespoon nutritional yeast
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper to taste

Instructions:

Rinse the lentils under cold water and drain

In a large pot, bring the vegetable broth to a boil

Add the lentils to the boiling broth, reduce heat, and simmer for 20-25 minutes, or until lentils are tender

In a separate skillet, heat olive oil over medium heat

Add onion and garlic, saut until translucent

Add mushrooms to the skillet and cook until they release their juices and become tender

Once lentils are cooked, add sauted onions, garlic, and mushrooms to the pot with lentils

Stir in soy sauce, nutritional yeast, thyme, sage, salt, and pepper

Simmer for an additional 5-10 minutes to allow flavors to meld

Adjust seasoning to taste, and serve hot over mashed potatoes or your favorite side dish