Delicious Lentil Gravy and English Muffins
1 cup dry lentils, rinsed
1/4 cup olive oil
1/2 medium onion, chopped
1/2 red bell pepper, chopped
2 small carrots, chopped
2 minced cloves of garlic
1/4 cup plus 1tablespoon unbleached flour
1 1/2 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/4 teaspoon red pepper
1/4 teaspoon rubbed sage
1/2 teaspoon salt
2 1/2 cups plain soymilk
1/2 cup vegan ranch dressing (I used OrganicVille)
8 English muffins
I usually do all the chopping and preparing while my lentils are cooking so after that it comes together really quickly.
1) Bring lentils and 3 cups water to a boil in saucepan. Reduce heat (medium-low) and simmer until tender. Drain and set aside.
2) Heat oil over medium-high heat in large skillet. Add onion and cook until sightly tender. Add bell pepper, carrot, and garlic, and cook until vegetables are tender. Stir in flour, black pepper, paprika, mustard, red pepper, and sage; cook 1 minute, stirring constantly.
3) Slowly add soymilk, whisking after each addition. Cook 3 to 5 minutes, whisking constantly, until gravy has thickened. Remove from heat and stir in vegan ranch dressing and drained lentils.
4) Split and toast your English muffins. Spoon gravy on top and serve!
*You can just as easily use biscuits instead of English muffins, I just like to make it a little healthier, sometimes.
Source of recipe: This recipe was modified from Vegetarian Times