Title: Thin Spaghetti with Red Lentil Sauce
Categories: Veg10
Yield: 6 servings

1/3 c Red lentils; (see note
-below)
Picked over and rinsed
1 Garlic clove; sliced
2/3 c Water
1 lb Thin spaghetti
1 2/3 c Cooked small red beans;
-drained
(or 15-oz. can)
3 1/2 c Herbed Tomato Sauce
OR bottled sauce
1/2 ts Dried basil
2 tb Minced fresh parsley; for
-garnish

Makes 6 servings.

Small red beans and red lentils provide a hearty boost of flavor (and
protein) to your favorite pasta sauce.

Bring lentils, garlic and water to a boil in a small saucepan over
medium-high heat. Reduce heat and simmer 8 to 10 minutes, uncovered, or
until lentils are firm-tender.

Meanwhile, bring a large pot of water to a boil. Add pasta and stir. Return
to a boil, then reduce heat and cook 7 to 10 minutes, or until firm-tender.

Place beans, pasta sauce, basil and lentils with any remaining liquid in a
large saucepan. Bring to a boil over medium-high heat. Stir, reduce heat,
cover and simmer 10 minutes.

Place pasta on a large serving plate, or individual plates, and top with
sauce. Garnish with minced fresh parsley.

Note If your supermarket does not have red lentils, regular brown lentils
can be substituted. Cook an additional 5 minutes, adding extra water, if
needed.

For emotional equilibrium, balance your diet with lentils. Lentils are rich
in B vitamins, so important to nerve function.

Per serving: 423 calories, 2g fat, 84g carb, 0 chol, 9g fiber, 19g
proteing,
874 g sodium. 7 WW POINTS

Per serving: 2 Calories (kcal); trace Total Fat; (8% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 2mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 124

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