Heat one cup of water (or for special meals, use milk or cream if affordable). Add a cupful of cooked, seasoned, soft lentills which have been rubbed through a sieve to remove skins.
Add pinch of salt and pepper.Stir while heating.
Once mixture is boiling, thicken with a teaspoonful of flour rubbed smooth in a little cold milk.Serve hot on nicely boiled potatoes, rice, or well cooked macaroni.
Well, here's my veganized version, based on the above. I used So Delicious Unsweetened Coconut Milk as it works well in ALL my gravy recipes, and the mild coconut flavor especially compliments the lentils here. Obviously, this recipe will work just fine with any lentils and plant milk you might have on hand:
- 2 cups So Delicious Coconut Milk (Unsweetened!) or any plant milk, divided
- 1 cup soft cooked Green or regular brown lentils, seasoned or plain (I usually cook onion and herbs with my lentils.)
- 2 Tablespoon flour + 3 Tablespoons cold water
- pinch salt, pepper and sage
Taste and add salt, pepper and sage as needed (depending on how much seasoning the lentils had to begin with).