All the rich, saucy goodness of a Salisbury steak plate — but made with fiber-rich lentils that keep things gentle on your cholesterol and blood sugar. Slowly simmered, deeply comforting, and perfect for nights when you want diner flavor without diner heaviness.
Ingredients
- Olive oil (1 tablespoon)
- Brown lentils (1 cup dry, rinsed)
- Onions (1 cup, finely chopped)
- Mushrooms (2 cups, sliced)
- Celery (1/2 cup, finely diced)
- Garlic (3 cloves, minced)
- Low-sodium vegetable broth (3 cups)
- Tomato paste (1 tablespoon)
- Smoked paprika (1 teaspoon)
- Black pepper (1 teaspoon)
- Worcestershire sauce, low-sodium (1 tablespoon, optional but delicious)
- Thyme (1 teaspoon dried or 1 tablespoon fresh)
- Cornstarch (1 tablespoon, mixed with 2 tablespoons of water for a slurry)
Step-by-Step Instructions
- Drizzle the olive oil into a large pot or slow cooker insert. Add your chopped onions and celery, and let them sizzle until they soften and start smelling fragrant. Toss in the mushrooms and cook until they shrink down and get glossy and golden.
- Stir in the garlic, tomato paste, smoked paprika, black pepper, and thyme. Mix it all together like you’re painting the veggies with flavor. Cook just 30 seconds until fragrant.
- Add your rinsed lentils to the pot. Give them a little toss so they can meet their future gravy friends.
- Pour in the low-sodium broth and Worcestershire sauce. Stir everything together. If you’re using a slow cooker, pop the lid on and cook on Low for 6-7 hours or High for 3-4 hours. On the stovetop, simmer on low for about 45-55 minutes, stirring occasionally.
- Whisk in your cornstarch slurry. Stir and let it bubble for 2-3 minutes until the broth thickens into that classic Salisbury-style goodness.
- Add more pepper if you want a little more personality. Serve warm over mashed cauliflower, brown rice, or by itself in a big, comforting bowl. Enjoy!
Nutritional Information (Per Serving)
- Calories: 235
- Protein: 14g
- Carbohydrates: 36g
- Fiber: 14g
- Fat: 4g
- Serving Size: 4 servings