Sicilian Lentil Pasta Sauce

Sicilian Lentil Pasta Sauce
Special Recipe : Sicilian Lentil Pasta Sauce

Summary

Sicilian Lentil Pasta Sauce

This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.

Servings 0}

Integrated

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 cups fresh sliced mushrooms
  • 1 small zucchini, chopped
  • 3 cloves garlic, minced
  • 1 cup dry lentils
  • 3 cups water
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 1/2 teaspoons white sugar
  • 1/2 cup water

Directions

  1. In a large saucepan, heat oil over medium heat.Add onions, mushrooms, zucchini, and garlic.Cook and stir until tender, about 5 minutes.

  2. Add lentils and 3 cups water to vegetables.Bring to a rolling boil, stirring occasionally.Reduce heat to low, cover, and cook 45 to 60 minutes.

  3. Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water.Bring to a boil.Reduce heat, cover, and simmer for 20 minutes.If necessary, add more water to keep the sauce from sticking.Be careful not to dilute; the sauce should be quite thick.

Per Serving:

  • 145 calories
  • protein 8.9g 18% DV
  • carbohydrates 25.5g 8% DV
  • fat 1.8g 3% DV
  • cholesterolmg
  • sodium 466.1mg 19% DV.

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