| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | c | Vegetable broth |
| 1 | cn | (28-oz) whole peeled tomatos; drained and chopped |
| 1 | c | Dried lentils; picked over and rinsed. |
| 6 | Cloves garlic; minced | |
| 1/2 | Lemon; juice of |
INSTRUCTIONS
From: "Ed Resnick" <eresnick@netaxs.com> Date: Sun, 11 Aug 1996 11:51:47 +0000 Just catching up on some email, but here's a sauce recipe that I tried a couple of days ago. It's from Pressure Cooking the Meatless Way by Maureen B. Keane and Daniella Chace. It has quite a few interesting recipes. This is the first one I tried, however. Put everything except lemon juice in the pressure cooker. Bring it to high pressure, lower the heat and cook for 10 minutes. Reduce pressure quickly under cold running water and stir in lemon juice. Serve over your favorite pasta. I found the sauce a little bland in spite of the garlic. Adding salt, freshly ground pepper and fatfree grated cheese at serving time made it a keeper. Next time I think I'll try a little less broth. Digest eat-lf.v096.n120 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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