Hearty Red Lentil Sauce

[Guest guest]

Here is a sauce recipe that I haven't tried yet, but ran across this weekend on

my search for ways to use up those orange lentils I have. I just haven't found

the red kind yet, but admittedly I haven't searched high and low either. I don't

think it will really matter much on taste, will it? I think lentils pretty much

adjust to whatever seasonings and flavors you add to a sauce. I may serve

this over brown rice instead of pasta; or try both at different times to see

what I like best. Sounded like it would be delicious.

 

 

Hearty Red Lentil Sauce

by: Linda Rosenweig ,'New Vegetarian Cuisine'

 

2 cups low sodium vegetable stock

1/2 cup water

1 cup red lentils, rinsed and drained

2 tsp olive oil

1/2 cup chopped shallots

1/2 cup finely chopped fennel

1/4 cup finely chopped celery

1/4 cup finely chopped carrots

1 can (28 oz) low sodium tomatoes, drained

1/2 cup spicy vegetable-cocktail juice

2 tsp lemon juice

1 tsp dries basil

 

1. In a 2 qt. saucepan over medium heat, bring the stock and water to a boil.

Stir in lentils. Cover and simmer for 30 to 35 minutes, or until the lentils are

tender and the liquid has been absorbed; set aside.

 

2. Meanwhile, in a 3 qt saucepan over medium heat, warm oil. Add the

shallots, fennel, celery and carrots; cook stirring frequently, for 4 to 5

minutes, or until the vegetabes are tender. Stir in tomatoes, vegetable juice,

lemon juice and basil; simmer for 5 minutes, crushing the tomatoes with the

back of a wooden spoon.

 

3. Gently stir in the lentils; cook for 1 to 2 minutes, or until heated through.

 

Makes 6 cups

 

Per 1 cup: 182 calories, 2.7 g. fat (12% of calories), 5.7 g. dietary fiber, 0

mg.

cholesterol, 268 mg. sodium.

 

With 3 oz. of pasta: 496 calories, 3.9 g. fat ( 7% of calories), 6.9 g. dietary

fiber, 0 mg. cholesterole, 274 mg. sodium.

 

 

All slang is metaphor, and all metaphor is poetry.

-G.K. Chesterton, writer (1874-1936)

[Guest guest]

Actually I believe that red lentils ARE the orange ones. I have a great

cookbook called Vegetarian Planet and it describes various forms of lentils

and it noted that red lentils are actually orange. Here's a recipe I

adapted from a cookbook called Vegetarian Planet that's one of my favorites.

It make a lot of portions but I bet you won't have any leftovers cuz you'll

eat it all the first night. Not exactly diet-conscious though.

 

Magically Delicious Red Lentils and Spinach

 

1 lb. penne pasta.

2 inches of fresh ginger julienned

2 cloves garlic, minced

8 oz package frozen spinach, thawed and drained.

3/4 cup red lentils

8 Tbs butter (or margarine)

1 teaspoon salt (perhaps more to taste)

1 teaspoon sage (I use more)

1 bay leaf

 

Pour the lentils and the bay leaf into a saucepan and pour in just enough

water to cover. Heat to boiling and then simmer about 15-20 minutes until

the lentils are soft. Occasionally skim off the foamy starch that will be

emitted by the lentils.

 

In another pot start the pasta going. While you wait for the pasta begin

the rest of the sauce. In a large saucepan or frying pan melt the

butter/margarine over medium heat. When it's melted add the garlic and

ginger. Sauté for a couple of minutes then add the salt, sage, and spinach

and sauté some more.

 

When the lentils are soft add to the spinach. Taste it at this point to

determine whether or not you need more sage or salt. Serve over penne

pasta.

 

 

 

 

Feral [terebinthus]

Monday, October 14, 2002 11:49 AM

 

Hearty Red Lentil Sauce

 

 

Here is a sauce recipe that I haven't tried yet, but ran across this weekend

on

my search for ways to use up those orange lentils I have. I just haven't

found

the red kind yet, but admittedly I haven't searched high and low either. I

don't

think it will really matter much on taste, will it? I think lentils pretty

much

adjust to whatever seasonings and flavors you add to a sauce. I may serve

this over brown rice instead of pasta; or try both at different times to see

 

what I like best. Sounded like it would be delicious.

 

 

Hearty Red Lentil Sauce

by: Linda Rosenweig ,'New Vegetarian Cuisine'

 

2 cups low sodium vegetable stock

1/2 cup water

1 cup red lentils, rinsed and drained

2 tsp olive oil

1/2 cup chopped shallots

1/2 cup finely chopped fennel

1/4 cup finely chopped celery

1/4 cup finely chopped carrots

1 can (28 oz) low sodium tomatoes, drained

1/2 cup spicy vegetable-cocktail juice

2 tsp lemon juice

1 tsp dries basil

 

1. In a 2 qt. saucepan over medium heat, bring the stock and water to a

boil.

Stir in lentils. Cover and simmer for 30 to 35 minutes, or until the lentils

are

tender and the liquid has been absorbed; set aside.

 

2. Meanwhile, in a 3 qt saucepan over medium heat, warm oil. Add the

shallots, fennel, celery and carrots; cook stirring frequently, for 4 to 5

minutes, or until the vegetabes are tender. Stir in tomatoes, vegetable

juice,

lemon juice and basil; simmer for 5 minutes, crushing the tomatoes with the

back of a wooden spoon.

 

3. Gently stir in the lentils; cook for 1 to 2 minutes, or until heated

through.

 

Makes 6 cups

 

Per 1 cup: 182 calories, 2.7 g. fat (12% of calories), 5.7 g. dietary fiber,

0 mg.

cholesterol, 268 mg. sodium.

 

With 3 oz. of pasta: 496 calories, 3.9 g. fat ( 7% of calories), 6.9 g.

dietary

fiber, 0 mg. cholesterole, 274 mg. sodium.

 

 

All slang is metaphor, and all metaphor is poetry.

-G.K. Chesterton, writer (1874-1936)