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spicy-lentil-sauce recipe

Date:    Sat, 02 Apr 94 22:39:17 EST
 From:    MASCOLINI@wmich.edu
 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.
 kwvegan vegan