Lentils with Creamy Mushrooms

This is a recipe that I found on Budgetbytes.com and have fallen in love with. It’s great over mashed potatoes or cauliflower rice. Serves 4

• 8 oz. mushrooms

• 2 cloves garlic

• 1/4 cup water

• 1 cup brown lentils

• 1/2 tsp dried thyme

• 3/4 tsp dried sage

• Freshly cracked black pepper

• 2 cups vegetable broth

• 1 13.5oz. can coconut milk

• salt to taste

1. Mince the garlic and slice the mushrooms. Add the mushrooms, garlic, and water to a large skillet and simmer until all the water has evaporated. Season with salt & pepper.

2. Add the lentils, sage, thyme, freshly cracked pepper, and vegetable broth to the skillet with the mushrooms. Stir to combine. Place a lid on the skillet, let the broth come up to a boil, then turn the heat down to medium-low. Let the lentils simmer for 20 minutes (with lid), stirring occasionally.

3. After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add the coconut milk, stir to combine, turn the heat back up to medium, and let the lentils simmer for about five more minutes (without lid), or until the mixture in the skillet has thickened to a gravy.

4. Once the mixture has thickened, turn the heat off. Taste the mixture and add salt to your liking.

5. Serve hot with crusty bread for dipping or over mashed potatoes, rice, or pasta.