Ingredients
-
1
-
1
-
2
-
1
-
2
-
1
-
3/4
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Lentil Spaghetti Sauce, A delicious low-fat vegetarian if not using beef broth pasta sauce. From the Dietitians of Canada., I’m having a hard time rating this recipe. I LOVE how healthy it is, but as written, I thought it turned out really bland. I needed doctor it up to get it to the point where I could serve it to my DH. I added a little balsamic vinegar to brighten it up, basil and Italian sausage seasoning for flavor. I went ahead and whirled it in the food processor to make it smooth. Now I can love the flavor AND how healthy it is. Oh…and I love that it was so simple to make. This was my experience and maybe it was the tomato paste or the veggie stock that used that didn’t measure up some how. I’m just thrilled that it all worked out in the end. Thanks for posting the recipe. I’ll be making versions of this again.
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Steps
|
1
Done
|
In a Large Saucepan Cook Onion and Garlic in Oil For About 5 Minutes, or Until Tender. |
|
2
Done
|
Add Lentils and Water or Broth. |
|
3
Done
|
Cover and Cook on Low Heat Until Lentils Are Tender 20-35 Minutes. |
|
4
Done
|
Add Tomato Paste, 3/4 Cup Water and Seasonings. |
|
5
Done
|
Cover and Cook Until Lentils Are Soft and Mushy About 10-15 Minutes. |
|
6
Done
|
Serve Over Cooked Spaghetti. |
|
7
Done
|
If Desired, Sprinkle With Grated Parmesan Cheese. |
