Title: Sicilian Lentil Pasta Sauce (Vegan)
Categories: Pasta, Lowfat, Prodigy, Dec., Fatfree
Yield: 8 Servings

1 c Chopped onions
2 c Sliced mushrooms
3 Garlic cloves; finely choppe
1 c Uncooked dried lentils
3 c Water
16 oz Canned tomato sauce; no salt
6 oz Tomato paste
1 1/2 ts Sugar
1/2 c Water

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. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip