LF - lentil tomato sauce

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* Exported from MasterCook *

 

Lentil Tomato Sauce

 

Recipe By :Jeanne Tiberio

Serving Size : 6 Preparation Time :0:00

Categories : Lowfat Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups chopped tomatoes

(no added-salt if using canned tomatoes)

1/2 cup red lentils -- dry

1/2 cup water

1 small onion -- chopped

2 cloves garlic -- minced

1 teaspoon basil

1 teaspoon oregano

1 tablespoon fresh parsley

1/2 teaspoon salt -- as needed

dash cayenne pepper

 

Place all ingredients in a saucepan and simmer until lentils are tender,

approximately 20 minutes. Place ingredients in a blender and process until

smooth. Return to saucepan and heat before serving, adding more water, if

necessary, to desired consistency.

 

Serve hot over stuffed peppers; potatoes or root vegetables; pasta; nut loaf.

 

Store in a tight-lid container for up to two weeks in the refrigerator. Reheat

as needed.

 

Description:

" red lentil gravy "

Source:

" 1998 Vegetarian Homestyle Cooking by Jeanne Tiberio "

Start to Finish Time:

" 0:35 "

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Per Serving (excluding unknown items): 80 Calories; trace Fat (4.9% calories

from fat); 5g Protein; 15g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

188mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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