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---------- Recipe via Meal-Master (tm) v8.02
Title: Sicilian Lentil Pasta Sauce (Vegan)
Categories: Pasta, Lowfat, Prodigy, Dec.
Yield: 8 servings
1 c Chopped onions
2 c Sliced mushrooms
3 Garlic cloves; finely choppe
1 c Uncooked dried lentils
3 c Water
16 oz Canned tomato sauce; no salt
6 oz Tomato paste
1 1/2 ts Sugar
1/2 c Water
Thick and rich with mushrooms, lentils and spices,
this sauce is high in protein and fiber as well as in
flavor. If you like a thick pasta sauce, this is it.
In a large nonstick sauce pan over medium heat add
onions mushrooms and garlic adding a bit of water to
prevent sticking. Cook until tender, about 5 min. Add
lentils and water. Bring to a boil stirring
occasionally. Reduce heat to low and cover and cook
for 40 min. Add remaining ingredients and bring to a
boil. Cover and cook 20 min stirring occasionally. add
more water if a thinner sauce is desired. Serve over
pasta or rice. Note: in the original recipe it called
for sauteing the onions & mushrooms in 2 t of olive
oil. You can do this but it will increase the cal &
fat % Nutrition (per serving): 142 calories Total Fat
1 g (4% of calories) Source: Lean Luscious and
Meatless, Page(s): 200, Date Published: 1992, by
Bobbie Hinman & Millie Snyder :
D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á
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MM: Vegetable Soup (Vegan)
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