pasta - Spaghetti and Lentils

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* Exported from MasterCook *

 

Spaghetti and Lentils

 

Recipe By :Karen Alexander

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- chopped

1 carrot -- diced

1 celery stalk -- sliced thin

1 green pepper -- seeded and diced

8 ounces mushrooms -- sliced

1 teaspoon basil

1 teaspoon oregano

4 ounces tomato paste

1 14-ounce can stewed tomatoes

1 cup cooked lentils

16 ounces dry whole wheat spaghetti

 

Heat a small amount of water in a large skillet and saute the carrot, celery,

and pepper for 5 minutes. Add the mushrooms, basil, an oregano and cook for 3

minutes. Add the tomato paste and tomatoes and stir well. Add the lentils. Add a

little water if the mixture seems too thick, and simmer for 20 minutes.

 

 

Source:

" Kitchen in the Clouds "

Copyright:

" 2001 Karen Alexander M. A. "

 

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Per Serving (excluding unknown items): 608 Calories; 4g Fat (4.7% calories from

fat); 34g Protein; 127g Carbohydrate; 35g Dietary Fiber; 0mg Cholesterol; 1078mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 16 Vegetable; 0 Fat.

 

NOTES : An unusual pairing that results in great nutrition and excellent taste.

Try to use fresh basil whenever possible. It has a pungent,

sweet flavor that is quite different when dried.

 

 

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