Lentils with Creamy Mushroom Gravy

2		cloves garlics ($0.16)
8  ounces		oz. mushrooms ($1.69)
2  tablespoons		olive oil ($0.32)
1  cup		brown lentils ($0.50)
1/2  teaspoon		dried thyme ($0.05)
3/4  teaspoon		rubbed (dried) sage ($0.07)
1  pinch		Freshly cracked black pepper ($0.03)
2  cups		vegetable broth ($0.26)
14  ounces		13.5oz. can coconut milk ($1.99)
1/2  teaspoon		salt to taste ($0.02)

Tip: For nutritional information on all the ingredients in Lentils with Creamy Mushroom Gravy just click on each ingredient name. Then adjust the serving size for any Lentils with Creamy Mushroom Gravy ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Mince the garlic and slice the mushrooms. Add the olive oil and garlic to a large skillet and sauté for about one minute. Add the sliced mushrooms and continue to sauté until the mushrooms have released all their moisture and begin to brown.

Add the lentils, sage, thyme, freshly cracked pepper, and vegetable broth to the skillet with the mushrooms. Stir to combine. Place a lid on the skillet, let the broth come up to a boil, then turn the heat down to medium-low. Let the lentils simmer for 20 minutes (with lid), stirring occasionally.

After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add the coconut milk, stir to combine, turn the heat back up to medium, and let the lentils simmer for about five more minutes (without lid), or until the mixture in the skillet has thickened to a gravy.

Once the mixture has thickened, turn the heat off. Taste the mixture and add salt to your liking. I added about 1/2 tsp. The salt will help the herbal flavors pop and reduce the sweetness of the coconut milk.
Serve hot with crusty bread for dipping or over mashed potatoes, rice, or pasta.