Ingredients:

  • 8 whole-grain biscuits or 4 English muffins
  • 1 cup brown lentils, rinsed and drained
  • ¼ cup diced carrot (1 carrot)
  • 2 cloves garlic, minced (2 tsp.)
  • 1½ tsp. ground black pepper
  • 2½ cups low-fat milk
  • ½ tsp. ground yellow mustard seed
  • ¼ cup olive oil
  • ½ cup finely chopped onion
  • ½ cup Annie's Naturals Cowgirl Ranch Dressing
  • ½ cup diced red bell pepper
  • ¼ tsp. red pepper flakes
  • ⅛ tsp. rubbed (crumbled) sage
  • 1 tsp. smoked paprika
  • ¼ cup plus 1 Tbs. unbleached flour

Instructions:

  1. Bring lentils and 3 cups water to a boil in 2-qt. 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.


8
side dish
Biscuits,Gravy
Vegetarian Times Editors

, , http://www.vegetariantimes.com/recipe/biscuits-gravy/
Ingredients:8 whole-grain biscuits or 4 English muffins1 cup brown lentils, rinsed and drained¼ cup diced carrot (1 carrot)2 cloves garlic, minced (2 tsp.)1½ tsp. ground black pepper2½ cups low-fat milk½ tsp. ground yellow mustard seed¼ cup olive oil½ cup finely chopped onion½ cup Annie's Naturals Cowgirl Ranch Dressing½ cup diced red bell pepper¼ tsp. red pepper flakes⅛ tsp. rubbed (crumbled) sage1 tsp. smoked paprika¼ cup plus 1 Tbs. unbleached flourInstructions:Bring lentils and 3 cups water to a boil in 2-qt. 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., Read More, image, Ingredients:8 whole-grain biscuits or 4 English muffins1 cup brown lentils, rinsed and drained¼ cup diced carrot (1 carrot)2 cloves garlic, minced (2 tsp.)1½ tsp. ground black pepper2½ cups low-fat milk½ tsp. ground yellow mustard seed¼ cup olive oil½ cup finely chopped onion½ cup Annie's Naturals Cowgirl Ranch Dressing½ cup diced red bell pepper¼ tsp. red…, 759404, Biscuits & Gravy, http://www.vegetariantimes.com/recipe/biscuits-gravy/, , https://spoonacular.com/recipeImages/biscuits-gravy-759404.jpg, 8 servings, Ingredients:

  • 8 whole-grain biscuits or 4 English muffins
  • 1 cup brown lentils, rinsed and drained
  • ¼ cup diced carrot (1 carrot)
  • 2 cloves garlic, minced (2 tsp.)
  • 1½ tsp. ground black pepper
  • 2½ cups low-fat milk
  • ½ tsp. ground yellow mustard seed
  • ¼ cup olive oil
  • ½ cup finely chopped onion
  • ½ cup Annie's Naturals Cowgirl Ranch Dressing
  • ½ cup diced red bell pepper
  • ¼ tsp. red pepper flakes
  • ⅛ tsp. rubbed (crumbled) sage
  • 1 tsp. smoked paprika
  • ¼ cup plus 1 Tbs. unbleached flour

, Instructions:

  1. Bring lentils and 3 cups water to a boil in 2-qt. 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.

, 1, , , side dish







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