Carefully pick over and rinse lentils. Add onions and garlic to a deep saucepan and saute in oil until very soft but not browned. Add lentils and stock or water and bring to a boil. Reduce heat, cover and simmer gently for 20 to 25 minutes or until lentils are very tender. Puree mixture with an upright or immersion blender adding stock or water to yield desired thickness. Season to taste with salt and pepper. This recipe yields about 2 cups of sauce. Comments: This is a healthy, almost non-fat "sauce" that uses pureed lentils to give it richness and body. You can use other lentils too, such as, white, black, green or common brown. You can add seasonings and flavorings of your choice, such as, a good toasted curry powder, chopped herbs, ground pure chile powder, etc. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9744 broadcast 11-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 11-22-1996 Recipe by: John Ash
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|Serving Size: 1 Serving (1248g)|
|Recipe Makes: 1|
|Calories from Fat: 145 (16%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||22 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 4g|
|Cholesterol 32.4mg||10 %|
|Sodium 1556mg||54 %|
|Potassium 2012.4mg||53 %|
|Total Carbohydrate 126.6g||37 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 110.6g|
|Protein 63.6g||91 %|
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Calories per serving: 900
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