Date: Sat, 02 Apr 94 22:39:17 EST
Spicy Lentil Sauce
The following recipe for spicy lentil sauce is from heart-healthy recipe book
published by Borgess Hospital, Kalamazoo, MI.
1/2 cup dried lentils
1 small onion, chopped
1 clove garlic, minced
2 vegetarian vegetable bouillon cubes
2 cups water
1/4 teaspoon dried oregano*
1/8 teaspoon crushed red pepper*
1/8 teaspoon black pepper
2 tablespoons dry red wine
1 tomato, peeled, seeded, and diced
1-1/2 teaspoons red wine vinegar
1 (6-oz.) can low sodium tomato paste
4 cups hot cooked pasta, cooked without oil or salt in the water
[I followed the recipe exactly the first time I made it and found it too
bland. I have been adding about a tablespoon of oregano as well as a
teaspoon of dried sweet basil and a teaspoon of dried parsley. I also use
about 1/4 teaspoon of red pepper.]
Sort and wash lentils; place in a small bowl. Cover with water 2 inches
above lentils. Set aside, and let soak overnight.
Make broth by covering bouillon cubes with 2 cups of boiling water.
Combine onion, garlic, and broth in a 2-quart glass measure. Cover with
heavy-duty plastic wrap, turning back 1 corner to vent. Microwave (high),
for 2-3 minutes or until vegetables are tender.
Drain and stir in reserved lentils as well as oregano, red pepper, black
pepper, and wine. Cover, vent, and microwave (high), for 10-12 minutes,
stirring every 3 minutes.
Add tomato, red wine vinegar, and tomato paste, stirring well. Cover, vent,
and microwave (high), for 12-15 minutes or until lentils are tender and sauce
is thickened, stirring every 3 minutes.
Combine hot cooked pasta and spicy lentil sauce in a large bowl, tossing
gently. Serve immediately. Yield: 4 servings.