1 – 48oz container of low sodium chicken broth

10 white button mushrooms

1 white onion

1 t minced garlic

½ t salt

¼ t pepper

1 pack of dried lentils

3-4 T olive oil

Rinse your lentils and set aside. Put the olive oil in a pan along with the onions, mushrooms and garlic on medium high heat. Let that cook a bit until the onions start to turn somewhat translucent. Add your lentils and the chicken broth, salt and pepper. Cook with a cover on medium heat until broth is just about soaked into the lentils.

GF, Dairy Free, Vegan