Yield: 1 Servings
|½ cup||Dried lentils|
|2 \N||Bay leaves|
|1½ cup||Diced onions|
|2 \N||Cloves garlic, minced <I use|
|\N \N||Considerably more, at least|
|\N \N||4 or 5>|
|1 tablespoon||Dried basil|
|¼ cup||Plus 2 tablespoons burgandy|
|\N \N||Or other red wine|
|2 cups||Chopped sweet red bell|
|1 teaspoon||Balsamic vinegar|
|1 each||Salt to taste|
|1 each||Freshly ground black pepper|
|2½ ounce||Uncooked pasta per person|
|¼ cup||Freshly chopped basil for|
Rinse and sort lentils, boil the 4 cups water, add lentils and bay leaves, simmer until lentils are tender but have not lost their shape. Strain and remove the bay leaves.
Combine onions, garlic, and dried basil and braise them in the red wine. Seed, core and choip the red peppers and add to the onions. Let them stew with the onions until they are soft, about 25 to 30 minutes. Then transfer these veggies to a blender or food processor and puree til smooth. Stir the lentils into the sauce, <do not puree the lentils>
Add vinegar, add salt and pepper to taste.
Cook pasta according to package directions, <no salt or oil> to al dente. Drain and serve with save. Garnish with chopped basil.
Serving size - ½ cup sauce + 1 cup pasta - 345 calories 0.9 grams total fat, ⅒ grams sat fat, 0 milligrams cholesterol Source: From Dr. Dean Ornish's Program for Reversing Heart Disease Posted to Fatfree Digest, Tue, 03 Aug 93 11:55:00 PDT By Jan Gordon <jagordon@...>
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