Lentil-Miso Gravy 12.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian Jan 8, 2014

Cookbook author Isa Chandra Moskowitz uses this gravy in a bowl that includes broccoli and seitan, but it's good enough to pour over mashed potatoes, parsnips or a roasted or pan-fried "steak" made of cauliflower, eggplant or tofu.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes about 3 cups

  • 2 teaspoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, chopped
  • Salt
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 cups vegetable broth
  • 3 tablespoons chopped fresh thyme
  • 1/2 teaspoon dried sage
  • Several pinches freshly ground black pepper
  • 1 1/2 cups cooked brown lentils, rinsed
  • 2 tablespoons mellow white miso


Pour the oil into a 2-quart saucepan over medium heat. Add the onion, garlic and a pinch of salt and cook until the onion is lightly browned, 5 to 7 minutes.

Combine the cornstarch and 1/2 cup of the broth in a small bowl, stirring with a fork to create a smooth mixture.

When the onion has browned, add the thyme, sage and pepper and cook for about 30 seconds. Add the lentils, miso and the remaining 1 cup of broth (not the broth mixed with the cornstarch just yet) and heat through. Use an immersion blender to puree until relatively smooth.

Pour in the broth-cornstarch mixture, stirring constantly, and cook for another 7 minutes, until the mixture is thick and silky. Taste for seasoning, and keep warm until ready to serve.

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Recipe Source

Adapted from "Isa Does It," by Isa Chandra Moskowitz (Little, Brown, 2013).

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.