Low Cost, Vegetarian, and you won't miss the meat
You will need
Chopping Board
Sheet Pan
Skillet
Ingredients
2 cloves garlic
8oz mushrooms
2 Tbsp olive oil ( or any vegetable oil )
1 cup brown or green lentils
1 tsp red pepper flakes
1 ½ tsp dried thyme
black pepper to taste
2 cups broth ( vegetable or beef )
1 13.5 oz can coconut milk
salt to taste
Instructions
Mince the garlic and slice the mushrooms. Add the olive oil and garlic to a large skillet and saute for about one minute. Add the sliced mushrooms and continue to saute until the mushrooms have released all their moisture and begin to brown.
Add the lentils, red pepper flakes, thyme, black pepper, and 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.
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.
Once the mixture has thickened, turn the heat off. Taste the mixture and add salt to your liking. I added about 1 tsp. The salt will help the herbal flavors pop and reduce the sweetness of the coconut milk.
Serve hot with crusty bread for dipping or over mashed potatoes, rice, or pasta. ( I served with riced cauliflower )
NOTES
I will always recommend sorting your lentils, like on a sheet pan, just to check for little stones and such.
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