NaBloPoMo what? National Blog Posting Month – encouraging one to write for the entire month, posting daily, and today I am 4 days into it. It won’t be a huge stretch for me, as I write/post normally 5X a week, but still, it takes away that easy slack I get on the weekends. The days where I “catch up” and cook and write for all week. Oops! Means I have to just think more 😉 And create more. And review more of the cookbooks that are piled high on my desk. A good thing really! At least it comes in a good month, when my fall creativity is usually at its highest!
Caramelized Onion & Lentil Gravy
Ingredients:
- 2 Tbsp olive oil
- 3 large onions, chopped
- Pinch fine sea salt
- 2 Tbsp all-purpose flour
- 1 tsp dried thyme
- 2½ cups vegetable broth
- 2½ cups cooked lentils
- 1 tsp brown sugar
- ½ tsp Dijon mustard
- ¼ tsp apple cider vinegar
- ½ cup sour cream
- 12 ounces pasta, elbow or other small shape (uses gluten-free)
Directions:
Heat oil in a large non-stick skillet over medium. Add in onion and salt, saute for 20 to 30 minutes, till caramelized and golden, stirring every few minutes.
Sprinkle flour and thyme over, work in and cook for a minute or two, whisk in broth, sugar and mustard, let simmer, whisking often for about 5 minutes, or until gravy is thickened. Stir in apple cider vinegar and sour cream, heat through over medium-low. Season to taste.
I served the gravy gently mixed with 12 ounces of cooked pasta for a very lentil-stroganoff experience.
Serves 4 to 6.
PS: OK, you might see I used gluten-free pasta but in this recipe I used regular flour. Why? Well, we are finding Alistaire can have small amounts of gluten. A bit of flour in a whole recipe is OK, but not a gut bomb of pasta. And honestly, I am finding I like certain GF pastas better than wheat ones! They simply feel lighter in the tummy. One could easily enough use brown rice flour or cornstarch for the flour called for.