Biscuits & Gravy
Recipe from Vegetarian Times

When Nicole Filizetti isn't teaching, she spends time cooking up meals from scratch for her husband and two children. "We're big on having breakfast for dinner," she explains. "Making this veg version of biscuits and gravy seemed like a good way to add some lentils into my family's diet." For an unusually light take on a decadent breakfast favorite, serve this gravy over whole-grain English muffins rather than biscuits. You'll shave an extra 100 calories off your meal, and the crispy texture goes great with gravy. This fantastic recipe won third place in VT's 2008 Reader Recipe Contest.



by 1  person


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

Directions
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.
Nutrition information
Per Serving: cal. (kcal) 461, Fat, total (g) 21, chol. (mg) 11, sat. fat (g) 4, carb. (g) 55, fiber (g) 11, pro. (g) 16, sodium (mg) 379, Percent Daily Values are based on a 2,000 calorie diet
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