Biscuits & Gravy

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

1. Bring lentils and 3 cups water to a boil in 2-qt.
2. saucepan.
3. Reduce heat to medium-low; simmer 30 minutes, or until just tender.
4. Drain, and set aside.
5. Heat oil over medium-high heat in large skillet.
6. Add onion and cook 5 minutes, stirring occasionally.
7. Add bell pepper, carrot, and garlic, and cook 5 to 8 more minutes, or until vegetables are tender but not mushy.
8. Stir in flour, black pepper, paprika, mustard, red pepper flakes, and sage; cook 1 minute, stirring constantly.
9. Gradually add milk, stirring after each addition.
10. Cook 3 to 5 minutes, whisking constantly, until gravy comes to a gentle boil.
11. Remove from heat, and stir in ranch dressing and drained lentils.
12. Split biscuits or English muffins.
13. Lightly toast English muffins, if using.
14. Place biscuits on plates, and top with gravy.

brown lentils, olive oil, onion, red bell pepper, carrot, garlic, flour, ground black pepper, paprika, ground yellow mustard, red pepper, sage, lowfat milk, naturals, muffins

Taken from www.vegetariantimes.com/recipe/biscuits-gravy/ (may not work)