Add oil; let heat for one minute before adding onion, mushrooms, carrots and celery. Sauté 3-5 minutes or until vegetables become translucent.
Add garlic; cook for 2 minutes or until garlic becomes fragrant.
Add water, lentils, ¼ cup thyme, smashed garbanzos, Custom Culinary® Chef’s Own™ Beef-Style Vegetable Base Consommé Prep and tomato paste. Lower heat to medium-low; simmer 20-35 minutes or until lentils are tender and begin to fall apart.
As sauce reduces, add coconut milk, vegan butter, tomatoes, ½ cup chopped parsley and 2 tablespoons minced thyme. Taste and adjust for seasonings. Serve immediately.
Ingredients
1/4 cup Custom Culinary® Chef’s Own™ Beef-Style Vegetable Base Consommé Prep