| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sicilian | Pasta, Lowfat, Prodigy, Dec., Fatfree | 8 | Servings | |
INGREDIENTS
| 1 | c | Chopped onions |
| 2 | c | Sliced mushrooms |
| 3 | Garlic cloves; finely choppe | |
| 1 | c | Uncooked dried lentils |
| 3 | c | Water |
| 16 | oz | Canned tomato sauce; no salt |
| 6 | oz | Tomato paste |
| 1 1/2 | ts | Sugar |
| 1/2 | c | Water |
INSTRUCTIONS
Thick and rich with mushrooms, lentils and spices, this sauce is high in protein and fiber as well as in flavor. If you like a thick pasta sauce, this is it. In a large nonstick sauce pan over medium heat add onions mushrooms and garlic adding a bit of water to prevent sticking. Cook until tender, about 5 min. Add lentils and water. Bring to a boil stirring occasionally. Reduce heat to low and cover and cook for 40 min. Add remaining ingredients and bring to a boil. Cover and cook 20 min stirring occasionally. add more water if a thinner sauce is desired. Serve over pasta or rice. Note: in the original recipe it called for sauteing the onions & mushrooms in 2 t of olive oil. You can do this but it will increase the cal & fat % Nutrition (per serving): 142 calories Total Fat 1 g (4% of calories) Source: Lean Luscious and Meatless, Page(s): 200, Date Published: 1992, by Bobbie Hinman & Millie Snyder : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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