Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Red lentils |
| 1 large | Onion; chopped |
| 3 \N | Cloves garlic; crushed |
| 1 \N | Green pepper; chopped |
| 4 ounces | Mushroom; sliced |
| 1½ cup | Water or stock |
| 6 ounces | Macaroni |
| 14 ounces | Chopped tomatoes; canned |
| ¾ cup | FF ricotta |
| ¾ cup | FF plain yogurt |
| 3 tablespoons | Grated parmesan cheese |
| ¼ cup | Egg beaters¨ 99% egg substitute |
| ¼ cup | Red wine |
| ½ teaspoon | Oregano |
| ½ teaspoon | Cinnamon |
From: Linda Brock <mcgimp@...>
Date: Mon, 15 Jul 1996 15:47:28 -0600 Recipe By: "Malc" on eat-LF
Saute onion in some broth until tender. Add garlic, green pepper and mushrooms and cook 5 minutes. Mix in tomatoes, lentils, oregano and cinnamon, wine and remainder of broth. Bring to boil, stir and simmer about 45 minutes, until liquid has been absorbed. Cook macaroni until just tender. Preheat oven to 375F. Oil baking dish and line with cooked pasta.
Cover with lentil mixture. Combine ricotta, yogurt, parmesan and egg and pour over lentils. Bake 45-50 minutes.
Per serving: 235 Calories; 2g Fat (9% calories from fat); 10g Protein; 42g Carbohydrate; 3mg Cholesterol; 243mg Sodium Digest eat-lf.v096.n097
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .