Worcestershire Mushroom Lentil Skillet

Ingredients

• 1 1/2 tablespoons Worcestershire sauceWizard: USDA Organic
• 1/2 cup dry sprouted green lentils, rinsedTruroots: USDA Organic
• 1 tablespoon olive oilBragg: USDA Organic
• 2 cups water for lentils
• 12 ounces mushrooms, thickly sliced
• 1 small onion, diced
• 1 garlic clove, minced
• 1/2 cup water for sauce
• 1 teaspoon cornstarch
• 2 tablespoons chopped parsley
• 1/8 teaspoon black pepper

Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.

Method

1. Cook the lentils

   Bring 2 cups water to a boil. Add lentils and simmer for 8 to 12 minutes or according to the current package until tender throughout, adding water and time if needed. Drain well while preparing the skillet.

2. Brown the mushrooms

   Heat oil in a large skillet over medium-high heat. Add mushrooms in an even layer and cook for 8 minutes, turning occasionally, until browned and their released moisture has mostly evaporated.

3. Build savory sauce

   Reduce heat to medium, add onion and cook for 6 minutes until soft; stir in garlic for 1 minute. Whisk Worcestershire sauce, 1/2 cup water and cornstarch separately, then pour into the skillet.

4. Fold and simmer

   Add cooked lentils and pepper. Simmer gently for 3 to 4 minutes, stirring, until the sauce lightly coats a spoon and the lentils are steaming throughout. Finish with parsley and taste before adding any salt.