Lentil Gravy

(adapted from Isa Chandra Moskowitz)

1 yellow onion, diced

3 cloves garlic, minced

Pinch of salt

½ T dried thyme

½ t ground sage

½ t freshly ground pepper

1 ½ c cooked brown lentils

2 T white miso

1 ½ c vegetable broth

1 ½ T tapioca flour or arrowroot, optional

Saute the onion til lightly browned, using small amounts of water to prevent sticking.  Add the minced garlic and salt and continue cooking until onions are caramelized.  Stir in the thyme, sage, and freshly ground pepper.  Add lentils, miso, and vegetable broth and stir well.  Transfer to a blender and puree for ~2 minutes until gravy is smooth.  Return gravy to pot over low heat.  If gravy is too thick, add broth or water.  If gravy is too thin, make a slurry of tapioca flour or arrowroot with broth or water, then stir into gravy.