| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Red lentils |
| 1 |
lg |
Onion; chopped |
| 3 |
|
Cloves garlic; crushed |
| 1 |
|
Green pepper; chopped |
| 4 |
oz |
Mushroom; sliced |
| 1 1/2 |
c |
Water or stock |
| 6 |
oz |
Macaroni |
| 14 |
oz |
Chopped tomatoes; canned |
| 3/4 |
c |
FF ricotta |
| 3/4 |
c |
FF plain yogurt |
| 3 |
tb |
Grated parmesan cheese |
| 1/4 |
c |
Egg beaters¨ 99% egg substitute |
| 1/4 |
c |
Red wine |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
From: Linda Brock <mcgimp@dmi.net>
Date: Mon, 15 Jul 1996 15:47:28 -0600
Recipe By: "Malc" on eat-LF
Saute onion in some broth until tender. Add garlic, green pepper and
mushrooms and cook 5 minutes. Mix in tomatoes, lentils, oregano and
cinnamon, wine and remainder of broth. Bring to boil, stir and simmer about
45 minutes, until liquid has been absorbed. Cook macaroni until just
tender. Preheat oven to 375F. Oil baking dish and line with cooked pasta.
Cover with lentil mixture. Combine ricotta, yogurt, parmesan and egg and
pour over lentils. Bake 45-50 minutes.
Per serving: 235 Calories; 2g Fat (9% calories from fat); 10g Protein; 42g
Carbohydrate; 3mg Cholesterol; 243mg Sodium
Digest eat-lf.v096.n097
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”