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Name: Sicilian Lentil Pasta Sauce (Vegan)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 16 oz Canned tomato sauce; no salt; 1 1/2 ts Sugar; 1/2 c Water; 3 Garlic cloves; finely choppe; 6 oz Tomato paste; 3 c Water; 1 c Uncooked dried lentils; 1 c Onions chopped; 2 c Mushrooms sliced

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INGREDIENTS

16 oz Canned tomato sauce; no salt
1 1/2 ts Sugar
1/2 c Water
3 Garlic cloves; finely choppe
6 oz Tomato paste
3 c Water
1 c Uncooked dried lentils
1 c Onions ; chopped
2 c Mushrooms ; sliced

Servings

INSTRUCTIONS

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

NOTES

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Sicilian Lentil Pasta Sauce (Vegan)

16 oz Canned tomato sauce; no salt
1 1/2 ts Sugar
1/2 c Water
3 Garlic cloves; finely choppe
6 oz Tomato paste
3 c Water
1 c Uncooked dried lentils
1 c Onions chopped
2 c Mushrooms sliced

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

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Nutrition

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Serving Size: 1 Serving (467g)
Recipe Makes: 8 Servings

Calories: 282
Calories from Fat: 14 (5%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 2522.8mg		87 %
Potassium 3319.4mg		87 %
Total Carbohydrate 65.1g		19 %
	Dietary Fiber 13.6g	54 %
	Sugars, other 51.5g
Protein 14.5g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 282

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