Lentil “Sausage” Gravy

• Total time: 10 min
• Cook time: 5 min
• Prep time: 5 min

• ½ cup cooked lentils
• ½ cup almond milk
• 1 tbsp low sodium soy sauce
• ¾ tsp rubbed sage (not powdered)
• ¾ tsp dried thyme
• ½ tsp onion powder
• ½ tsp garlic powder
• ⅛ tsp smoked paprika
• 1 tbsp cornstarch
• 3 tbsp fennel seeds

1. Chop or grind fennel seeds into a finer consistency, measure 1 tsp.
2. Place cooked lentils in a skillet.
3. In a small bowl or measuring cup, combine almond milk and spices together, adding a few dashes of smoked paprika.
4. Cover and bring to a near boil.
5. Mix cornstarch (or flour) into 2 tbsp cold water to make a slurry.
6. Stir into skillet.
7. Continue to cook, stirring regularly, until it thickens into a gravy.
8. Add a few more dashes paprika, plus black pepper generously.
9. Taste, adding more thyme, sage, or fennel as desired.

Servings per batch: 2

• Calories: 149
• Fat: 2.90g
• Carbohydrate: 22.80g
• Dietary Fiber: 9.20g
• Sugars: 1.40g
• Protein: 10.60g