Pasta with Red Pepper and Lentil Sauce

Pasta with Red Pepper and Lentil Sauce Ingredients

1/2 c Dried lentils	Or other red wine
4 c Water	2 c Chopped sweet red bell
2 Bay leaves	Peppers
1 1/2 c Diced onions	1 ts Balsamic vinegar
2 Cloves garlic, minced	1 Salt to taste
Considerably more, at least	1 Freshly ground black pepper
4 4 or 5>	2 1/2 oz Uncooked pasta per person
1 tb Dried basil	1/4 c Freshly chopped basil for
1/4 c Plus 2 tablespoons burgandy	Garnish

Instructions for Pasta with Red Pepper and Lentil Sauce

Rinse and sort lentils, boil the 4 cups water, add lentils and bay leaves, simmer until lentils are tender but have not lost their shape. Strain and remove the bay leaves. Combine onions, garlic, and dried basil and braise them in the red wine. Seed, core and choip the red peppers and add to the onions. Let them stew with the onions until they are soft, about 25 to 30 minutes. Then transfer these veggies to a blender or food processor and puree til smooth. Stir the lentils into the sauce, Add vinegar, add salt and pepper to taste. Cook pasta according to package directions, to al dente. Drain and serve with save. Garnish with chopped basil. Serving size - 1/2 cup sauce + 1 cup pasta - 345 calories 0.9 grams total fat, 0.1 grams sat fat, 0 milligrams cholesterol Source: From Dr. Dean Ornishs Program for Reversing Heart Disease Posted to Fatfree Digest, Tue, 03 Aug 93 11:55:00 PDT By Jan Gordon Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: PepperCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Basil	Bay Leaves	Garlic
Lentil	Onion	Pasta	Red Wine
Salt

Mar95 Archive Fatfree Basil Onion Garlic Balsamic Vinegar Wine Red wine Pepper

for flavor and categorization

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