| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | T | Oil |
| 1 | Onion, chopped | |
| 1 | Garlic clove, minced | |
| 1/2 | c | Dry lentils |
| 1 | Can tomatoes | |
| 6 | oz | Tomato paste |
| 1 | c | Water |
| 1/2 | t | Basil |
| 1/2 | t | Oregano |
| 1/4 | t | Thyme |
| 1/4 | t | Salt |
| 1/4 | c | Red wine |
| 8 | oz | Cooked spaghetti |
INSTRUCTIONS
Put oil in Dutch oven & saute onions & garlic till tender. Add rest of the ingredients except the spaghetti. Bring to a boil then reduce heat & simmer, stirring occasionally. Cook for 1 hour. Serve over spaghetti. "Vegetarian Times Cookbook" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 355
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 547.8mg
Potassium: 768.7mg
Carbohydrates: 59.2g
Fiber: 6.4g
Sugar: 8.9g
Protein: 12.1g