Cowgirl Biscuits & Gravy
1 C. Brown lentils, rinsed and drained
¼ C. Olive oil
½ C. Finely chopped onion
½ C. Diced red bell pepper
¼ C. Diced carrot (1 carrot)
2 Cloves Garlic, minced (2 tsp.)
¼ C. plus 1 Tbsp. Unbleached flour
1 ½ tsp. Ground black pepper
1 tsp. Smoked paprika
½ tsp. Ground yellow mustard seed
¼ tsp. Red pepper flakes
1/8 tsp. Rubbed (crumbled) sage
2 ½ C. Low-fat milk
½ C. Ranch dressing
8 Whole-grain biscuits or 4 English muffins
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.
Heat oil over medium-high heat in a large skillet. Add onion and cook 5 minutes, stirring occasionally. Add red 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.
Split biscuits or English muffins. Lightly toast English muffins, if using. Place on plates and top with gravy.
Recipe and photograph courtesy of Annie’s, Inc.