TESTED SIZE: 8 servings; makes about 7 cups

INGREDIENTS

1 cup dried lentils (preferably brown or green), rinsed
3 medium carrots, well scrubbed then cut into large chunks
2 cups water
2 tablespoons olive oil
1/2 small onion, chopped
1 medium red bell pepper, cored and seeded then chopped
3 cloves garlic, chopped
28 ounces no-salt-added crushed tomatoes or 3 cups homemade tomato puree
1 1/2 teaspoons dried oregano
1 tablespoon dried basil
1/2 teaspoon crushed red pepper flakes
1 small bunch kale, stems removed and discarded, leaves torn into small pieces (about 3 cups)
1/2 cup dried quinoa, rinsed well
1/2 cup red wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
DIRECTIONS

Combine the lentils, carrots and water in a large pot over high heat. Bring to a boil, then reduce the heat to low; cover and cook until the lentils are tender, 20 to 30 minutes.

Meanwhile, pour the oil into a medium saute pan over medium heat. Once the oil shimmers, add the onion and stir to coat; cook until translucent, 5 to 8 minutes, stirring occasionally. Add the bell pepper and garlic, stirring to coat; cook until tender, 4 minutes. Transfer the mixture to a food processor.

Once the carrots and lentils are cooked, transfer the carrots from the pot to the food processor, along with the tomatoes or tomato puree, oregano, basil, crushed red pepper flakes and kale. Pulse until mostly smooth.

Add the quinoa and red wine to the pot of lentils, stirring to incorporate; cover and cook until the quinoa grains start to show their white tails, 6 or 7 minutes.

Stir the carrot-kale puree into the lentil-quinoa mixture; cook, covered, over low heat until the sauce melds and heats thoroughly, about 20 minutes. Season with the salt and pepper.

Serve hot, or cool completely before storing.

Cookbook author Isa Chandra Moskowitz uses this gravy in a bowl that includes broccoli and seitan, but it’s good enough to pour over mashed potatoes, parsnips or a roasted or pan-fried “steak” made of cauliflower, eggplant or tofu.

TESTED SIZE: 12 servings; makes about 3 cups

INGREDIENTS

2 teaspoons olive oil
1 medium yellow onion, diced
3 cloves garlic, chopped
Salt
1 1/2 tablespoons cornstarch
1 1/2 cups vegetable broth
3 tablespoons chopped fresh thyme
1/2 teaspoon dried sage
Several pinches freshly ground black pepper
1 1/2 cups cooked brown lentils, rinsed
2 tablespoons mellow white miso
DIRECTIONS

Pour the oil into a 2-quart saucepan over medium heat. Add the onion, garlic and a pinch of salt and cook until the onion is lightly browned, 5 to 7 minutes.

Combine the cornstarch and 1/2 cup of the broth in a small bowl, stirring with a fork to create a smooth mixture.

When the onion has browned, add the thyme, sage and pepper and cook for about 30 seconds. Add the lentils, miso and the remaining 1 cup of broth (not the broth mixed with the cornstarch just yet) and heat through. Use an immersion blender to puree until relatively smooth.

Pour in the broth-cornstarch mixture, stirring constantly, and cook for another 7 minutes, until the mixture is thick and silky. Taste for seasoning, and keep warm until ready to serve.