BAKED LENTIL & MUSHROOM STUFFING
(Or serve as a main dish with rice!)
2 tsp. coconut oil
1 onion finely chopped
3 cloves garlic, minced
1 pound mushrooms, quartered
1 cup lentils
1 cup chicken broth (or vegetable broth)
½ tsp. each: dried sage, salt, pepper
1/3 cup chopped walnuts
Preheat the oven to 350°. In a small Dutch oven or ovenproof saucepan, heat the oil over moderate heat. Add the onion and garlic and sauté for 5 minutes or until the onion is soft. Add the mushrooms and sauté for 5 minutes or until they begin to soften and start giving up their liquid.
Add the lentils, broth, ½ cup of water, salt and pepper. Bring to a boil. Cover, transfer to the oven, and bake for 30 minutes or until the lentils are tender.
Remove from the oven and stir in the walnuts.
Serves 2 as a main dish, or 4 as a side dish.