Joe absolutely loved this! We ate it with a little Parmesan cheese, but it would be great without it too.
Lentil Spaghetti Sauce!
8 ServingsPrep: 15 min. Cook: 70 min.Ingredients
3/4 cup chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon white vinegar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
12 ounces uncooked spaghetti
8 ounces tomato sauce
1/4 cup shredded Parmesan cheese
Directions
In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender.
Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 20-30 minutes.
Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with Parmesan cheese. Yield: 8 servings.
Nutrition Facts: 3/4 cup sauce with 3/4 cup spaghetti equals 362 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 764 mg sodium, 65 g carbohydrate, 14 g fiber, 19 g protein.
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