lentil tomato sauce (3 pts) - try 2

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second sending....

 

 

tested -- calzone or pasta sauce

 

 

* Exported from MasterCook *

 

Lentil Tomato Sauce (3points)

 

Recipe By :KP Slimmer Meals Cookbook, Hanneman

Serving Size : 4 Preparation Time :0:00

Categories : Extras Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

BASE:

2/3 cup red lentils -- well rinsed

2 cups water

1/4 teaspoon vegetable flakes salt substitute -- (Lawry's or Tone's

Perc)

1/2 teaspoon extra virgin olive oil

1/8 teaspoon asafetida (optional)

1/4 teaspoon Butter Buds® -- dry

SAUCE:

2/3 cup chopped sweet onion

1 teaspoon minced garlic -- smash to a paste

14 1/2 ounces canned diced tomatoes -- with juice

1 tablespoon dried parsley

1 tablespoon dried Italian seasoning -- (herbal blend)

1 pinch salt -- as needed

1 pinch sugar

1/8 teaspoon ground pepper

2 tablespoons dark sweet paprika -- for color

OPTIONAL ADDITIONS:

Water -- to thin

cayenne pepper or red pepper flakes -- to spice

 

1. Rinse the lentils well, removing chafe as it rises in the bowl. Add the

lentils to a sauce pan with cold water, salt substitute, oil, asafetida (if

using) and powdered butter buds. Warm on lowest heat, cover, do not boil or

remove cover for 15 minutes.

 

2. MEANWHILE, place cut onion into a sieve and rinse under hot tap water. This

reduces some of the acidity in the onion. Set aside to drain. Mash the garlic.

 

3. After the 15 minutes, when the LENTILS are almost tender but not so soft that

they can be mashed, add the onion, garlic, tomatoes with juice, parsley, herbs,

salt, sugar, a few grinds of pepper and paprika. Simmer on lowest heat, covered

but offset to allow a crack for steam to escape. Simmer for 45 minutes.

 

4. Remove from heat and let cool for 15 minutes. Puree; add water to thin to

desired consistency or yield.

 

5. Return to the saucepan and reheat on lowest heat. Season to taste with salt,

pepper and sugar and add a pinch of cayenne pepper or red pepper flakes. Add

more paprika if you want more color. Serve hot over stuffed peppers; potatoes or

root vegetables; pasta; nut roast; Turkey-meat-loaf; savory tarts like calzone

or use as a pizza sauce.

 

PER CUP: 3 WW Point; 160 Calories; 2g Fat (9.2% calories from fat); 11g Protein;

28g Carbohydrate; 12g Dietary Fiber.

 

Thinned to yield 6 cups: 1 point per cup.

 

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

as needed.

 

 

EDITS: Ingredient changes made to Jeanne Tiberio's recipe include: More lentils,

fewer tomatoes, added sugar, extra virgin olive oil, increased the herbs.

Preparation changes: blanched the onion to remove acidity; added ingredients to

half-cooked lentils; steeped the sauce for a longer time.

 

Description:

" red lentil gravy for pasta and calzone "

Source:

" 1998 Vegetarian Homestyle Cooking by Jeanne Tiberio "

S(Tested):

" www.home.earthlink.net/~kitpath 2001-12/03 "

Yield:

" 4 Cups "

Start to Finish Time:

" 0:35 "

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

 

Per Serving (excluding unknown items): 160 Calories; 2g Fat (9.2% calories from

fat); 11g Protein; 28g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 58mg

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

Other Carbohydrates.

 

NOTES : The lentils successfully cut the acidity of the tomato and onion sauce.

The taste was on the mark for the store-bought calzone filled with artichoke,

mushroom and cheese. We both relished the depth of flavors. Two detractions.

Color: we both agree it needs more. Texture: that's a personal thing. I liked

the smooth puree but Bob wanted more " chunks and bites. " Variation: Add diced

tomatoes after pureeing to add texture and color.

 

Nutr. Assoc. : 0 0 0 27241 0 2130706543 0 0 0 0 20200 0 0 0 0 0 1032 0 0

2130706543

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