| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Italian |
Italian, Sauces, Vegetarian |
1 |
Batch |
INGREDIENTS
| 1/2 |
c |
Dried lentils |
| 1 1/2 |
c |
Water |
| 2 |
|
Bay leaves, slightly crushed |
| 1 1/4 |
c |
Onion, chopped |
| 1 |
|
Garlic clove, minced |
| 1 |
t |
Dried oregano |
| 1 |
t |
Dried basil |
| 1/2 |
t |
Dried thyme |
| 1/2 |
c |
Broth, vegetable chicken |
|
|
or beef |
| 3 |
c |
Tomatoes, peeled |
|
|
seeded and chopped |
| 1 |
|
Tomato paste, 6 oz. |
INSTRUCTIONS
Cook lentils with water and bay leaf for about 30 minutes, until
lentils are soft but still hold their shape. Remove bay leaves and
drain any excess water. Saute onions, garlic and herbs in the broth.
Add chopped tomatoes and tomato paste and simmer uncovered for 20
minutes, or until sauce has slightly thickened. Add lentils and simmer
another 10 minutes. Serve over pasta. The editors wrote: "If you like
a meaty spaghetti sauce but for health or philosophical reasons must
avoid animal protein, there are some wonderful alternatives." Recipe
from Doris H. Pelley of Bloomsburg, PA in "The Great Spaghetti Sauce
Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5,
No. 2. Pp. 77-78. Posted by Cathy Harned. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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