Sicilian lentil pasta sauce (vegan)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onions |
| 2 | cups | Sliced mushrooms |
| 3 | Garlic cloves; finely choppe | |
| 1 | cup | Uncooked dried lentils |
| 3 | cups | Water |
| 16 | ounces | Canned tomato sauce; no salt |
| 6 | ounces | Tomato paste |
| 1½ | teaspoon | Sugar |
| ½ | cup | Water |
Directions
Thick and rich with mushrooms, lentils and spices, this sauce is high in protein and fiber as well as in flavor. If you like a thick pasta sauce, this is it. In a large nonstick sauce pan over medium heat add onions mushrooms and garlic adding a bit of water to prevent sticking. Cook until tender, about 5 min. Add lentils and water.
Bring to a boil stirring occasionally. Reduce heat to low and cover and cook for 40 min. Add remaining ingredients and bring to a boil.
Cover and cook 20 min stirring occasionally. add more water if a thinner sauce is desired. Serve over pasta or rice. Note: in the original recipe it called for sauteing the onions & mushrooms in 2 t of olive oil. You can do this but it will increase the cal & fat % Nutrition (per serving): 142 calories Total Fat 1 g (4% of calories) Source: Lean Luscious and Meatless, Page(s): 200, Date Published: 1992, by Bobbie Hinman & Millie Snyder : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á