| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion, finely chopped |
| 2 |
|
Cloves garlic, minced |
| 1 |
c |
Green and red bell pepper, |
|
|
Finely chopped |
| 1 |
lg |
Tomato, diced |
| 1 |
c |
Vegetable juice |
| 1 |
c |
Pre-cooked lentils |
| 2 |
|
Cooked, peeled hot chilies, |
|
|
Finely minced (canned or |
|
|
Fresh) |
| 1 |
pn |
Basil |
|
x |
Salt and pepper to taste |
INSTRUCTIONS
In a deep pot, saut onions, garlic, and peppers in heated olive oil. Stir
often. Cover and reduce heat to low, add tomato and juice, and simmer for
20 minutes. Add cooked lentils and seasonings (including chilies). Heat
thoroughly before serving. If the mixture seems too dry at any time, add a
few spoonfuls of water.
Serve sauce over cooked pasta or brown rice.
Total Calories Per Serving (without pasta): 145 Fat: 4 grams
This article was originally published in the July/August 1994 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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