How to Make Vegetarian Lentil Gravy
A Meat-Free Sauce Recipe for Thanksgiving and Holidays
Nov 4, 2008
In fact, vegetarian gravy is so easy, inexpensive, and packed with protein, you may want to make this lentil dish throughout the fall and cold winter months. You can also serve this gravy over mashed potatoes made with olive oil for a delicious vegan meal.
Ingredients
- 1 Tablespoon olive oil
- 1/2 medium onion
- 3 medium carrots
- 1 cup brown lentils
- 1 1/2 cups vegetable broth
- 1 1/2 cups water
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1 bay leaf (optional)
Notes on Ingredients:
Make sure the vegetable broth you choose is vegetarian. You can substitute 3 cups of water and 1 1/2 to 2 teaspoons of vegetarian Better than Bouillon paste, or vegetarian bouillon, for the broth. Vegetable bouillons can be convenient ways to always have vegetable broth on hand, since they take up less cupboard space and often cost less than canned or packaged prepared broth.
If the vegetable broth or bouillon you choose has salt added, you won’t need to add additional salt to the lentil gravy. You can also vary the other spices to suit your taste.
Tools:
- Cutting board
- Sharp knife
- Vegetable peeler (optional)
- Measuring cups and spoons
- Medium saucepan with lid
- Stirring spoon
- Immersion blender or regular blender
Cook the Vegetarian Lentil Gravy
- Peel and chop the onion into small pieces. Peel and chop the carrots into rounds.
- Add the olive oil to a medium saucepan. Heat the oil over medium to medium-high heat.
- Add the onion and carrots to the olive oil in the pan. Simmer for five to ten minutes, stirring frequently, until the vegetables start to soften.
- Add the lentils, vegetable broth, and spices.
- Bring the mixture to a boil, then turn the stove down to low heat. Cover the saucepan and simmer for about 40 minutes, or until the lentils are soft.
- Remove the bay leaf, if using.
Puree the Vegetarian Lentil Gravy
If you have an immersion blender, or a stick blender that you hold by hand, you can puree the lentil gravy right in the saucepan. Make sure to use a fairly low speed, and work carefully to avoid splattering yourself with hot gravy.
To puree the lentil gravy in a regular blender, you’ll need to let it cool for a while first, then add a small amount to the blender at a time. Some blenders have a max fill line for hot liquids, generally no more than 1/2 cup. That’s because hot liquids and sauces expand quickly, and can easily force the lid off and make a mess, or even burn you. Once you blended a small amount of gravy, transfer it to a bowl or serving dish, then puree another batch. Continue until all the lentil gravy is smooth and pureed.
You can serve the vegetarian lentil gravy in a dish with a ladle, or in a gravy boat, to just your vegetarian guests or anyone willing to try a new Thanksgiving treat.
