| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Vegetable broth |
| 1 |
|
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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