• 2 cloves garlic
• 8 oz. mushrooms
• 2 tbsp. olive oil
• 1 cup brown lentils
• 1/2 tsp. dried thyme
• 3/4 tsp. sage
• black pepper
• 2 cups vegetable broth
• 1 13.5oz. can coconut milk

Mince garlic and slice mushrooms. Add olive oil and garlic to a skillet and saute. Add mushrooms and continue until they’re brown and lost their moisture.

Add lentils, sage, thyme, pepper, vegetable broth to skillet with mushrooms. Put on lid, let broth come to boil, turn heat down to medium-low and let lentils simmer for 20 minutes, stirring occasionally.

Add coconut milk, bring heat back to medium, and let lentils simmer for about 5 more minutes (no lid).