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  • 8servings
  • 45minutes
  • 461calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsSelenium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup brown lentils, rinsed and drained

  2. 1/4 cup olive oil

  3. 1/2 cup finely chopped onion

  4. 1/2 cup diced red bell pepper

  5. 1/4 cup diced carrot (1 carrot)

  6. 2 cloves garlic, minced (2 tsp)

  7. 1/4 cup plus 1 tablespoons

  8. 1 1/2 teaspoons ground black pepper

  9. 1 teaspoon smoked paprika

  10. 1/2 teaspoon ground yellow mustard seed

  11. 1/4 teaspoon red pepper flakes

  12. 1/8 teaspoon rubbed (crumbled) sage

  13. 2 1/2 cups low-fat milk

  14. 1/2 cup ranch dressing

  15. 8 whole-grain biscuits or 4 English muffins

Instructions Jump to Ingredients ↑

  1. Bring lentils and 3 cups water to a boil in 2-quart saucepan. Reduce heat to medium-low; simmer 30 minutes, or until just tender. Drain, and set aside.

  2. Heat oil over medium-high heat in large skillet. Add onion and cook 5 minutes, stirring occasionally. Add bell pepper, carrot, and garlic, and cook 5 to 8 more minutes, or until vegetables are tender but not mushy. Stir in flour, black pepper, paprika, mustard, red pepper flakes, and sage; cook 1 minute, stirring constantly. Gradually add milk, stirring after each addition. Cook 3 to 5 minutes, whisking constantly, until gravy comes to a gentle boil. Remove from heat, and stir in ranch dressing and drained lentils.

  3. Split biscuits or English muffins. Lightly toast English muffins, if using. Place biscuits on plates, and top with gravy.

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