Some of our readers might remember this entry from the past, where I made a lentil gravy over biscuits. I liked it enough to want to try a different version this week for dinner. I changed a few things and served it over mashed potatoes.
Lentil Gravy Over Mashers
1 15-ounce can lentils
1/4 cup extra virgin olive oil
1 onion chopped small
3/4 cup diced carrots (peeled)
1 12-ounce jar roasted red peppers, drained, patted dry and seeded, then chopped small
1/2 tsp diced dried garlic or 2 cloves, diced
1/4 cup + 1 Tbsp all purpose flour
1 1/2 tsp fresh ground black pepper
1 tsp paprika (mild)
1/2 tsp ground yellow mustard
1/4 tsp red pepper flakes
1/4 tsp poultry seasoning blend
2 1/2 cups low fat dairy milk
1/2 cup buttermilk dressing
Homemade or commercial mashed potatoes for three
Drain and rinse the lentils in a colander. Set aside.
In a large pan (with high sides) heat over medium heat, add in the oil, carrots and onions. Cook for 10 minutes, stirring often. Add in the red pepper and cook for 2 minutes more.
Add in the flour and the seasonings, stirring well. Cook for a minute, stirring constantly. Slowly add in the milk and stir till well dissolved. Lower the heat to medium and cook till just bubbling and getting thick. Turn off the heat and stir in the dressing, then the drained lentils.
Divide the mashers between 3 plates and top with gravy.
I served it with rolls and an Asian inspired salad.
Photos by Kirk Kirkconnell.