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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada. Ingredients:
1 tablespoon vegetable oil (i use broth instead) |
1 onion, chopped |
2 cloves garlic, minced or pressed |
1 cup uncooked red lentil |
2 cups water or 2 cups beef broth or 2 cups vegetable broth (i prefer beef broth) |
1 (5 1/2 ounce) can tomato paste |
3/4 cup water |
1 tablespoon chopped fresh parsley (or 1 tsp dried) |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1 pinch cayenne pepper |
Directions:
1. In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
2. Add lentils and water (or broth).
3. Cover and cook on low heat until lentils are tender (20-35 minutes).
4. Add tomato paste, 3/4 cup water and seasonings.
5. Cover and cook until lentils are soft and mushy (about 10-15 minutes).
6. Serve over cooked spaghetti.
7. If desired, sprinkle with grated Parmesan cheese.
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