| 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 |
ts |
Dried oregano |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
c |
Broth (vegetable, chicken or beef) |
| 3 |
c |
Tomatoes; peeled seeded and chopped |
| 1 |
cn |
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
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”