Lentil Gravy

By Cedar | June 18, 2012

I am going to start out this post by stating the obvious; this dish looks gross. If I were to go to a breakfast buffet where nothing was labeled, I would most likely steer clear of this grey and brown mush. Perhaps though, if someone were to mention what it was, I would be intrigued. Upon tasting it, I would frantically search my purse for my funnel so as not to waste time getting this stuff in my belly (because I always keep a funnel with me). I like lentils, I love gravy, and I especially adore a nice heaping spoonful of gravy over some fresh baked biscuits. Funnel not necessary.

Actually, I think biscuits and gravy could be my ultimate comfort food. Nothing tastes so divine as hot buttery biscuits lathered in a rich and savory gravy.

Once, many years ago, I showed up to my grandma’s house for dinner. Upon realizing she had prepared biscuits and gravy, I’m sure I spent the entire evening blabbering about my love for the combo. Hours later, after meeting a friend for some drinks I realized my grandma had slipped all the leftover into my purse. I could not have asked for a better surprise, I hungrily devoured all of them, and probably made quite a mess or myself and the car.

This gravy was not created to taste like sausage gravy. If I were to try and emulate the fatty deliciousness of breakfast sausage (which I no longer eat), with that of earthy lentils, I know I would surely feel disappointed. Instead, this is what it is; lentil gravy. This dish is not trying to be something it’s not. It is delicious, and dare I even say, healthy? But we won’t touch too much on that, because this is comfort food, and that is all I really want.

  • 1 cup dried lentils, cooked
  • 2-3 tablespoons butter
  • 1 medium onion, minced
  • 1/3 cup whole wheat flour (I am trying to get out of using white flour, and I found the whole wheat pastry flour worked nicely in this)
  • 1 teaspoon thyme (or herbs of choice, I just happen to be very partial to thyme)
  • 2 cups of whole fat milk, plus some if you prefer a thinner gravy
  • bouillon
  • garlic, minced (optional)
  • salt and pepper to taste

In a large pan over medium heat add butter and onions. Saute until translucent. If using garlic (which I did the first time, but forgot to add the second time), throw in towards the end of sauteing. Lower heat. Sprinkle in thyme and then flour. Using a whisk, very slowly (maybe a tablespoon or two at a time) add the milk, stirring the entire time. If you add all the milk at once your gravy will clump. Add drained lentils and bouillon to pan (in the amount equivalent to two or so cups of water) Simmer over low-medium heat until thickened. Add more milk if you desire a thinner gravy. Add salt and pepper, serve over hot biscuits, with scrambled eggs for breakfast or some cooked veggies for dinner.