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Red Lentils and Tomato Pasta Sauce
From: M. D. Benoit
This pasta sauce gives you the same texture as ground meat, without the animal protein. I
like mine with a zing, to counteract the blandness of the lentils. Test the jalapeño, though,
before you include it. In one of my last batches, the pepper was so hot, I could see steam
coming out of my husband’s ears. Not that he complained; he ate his entire plate. Maybe
his mouth was numb after the first bite.
2
1
2
1
1
1
½
tbsp. vegetable or olive oil
clove garlic or shallot, minced
medium onions, chopped finely
green pepper, chopped finely
red pepper, chopped finely
jalapeño, chopped finely
lb. mushrooms (button or porcini), sliced
28-oz. can diced tomatoes
14-oz. can tomato sauce
5 ½-oz. can tomato paste
1 tsp. each dried thyme, oregano
1 tbsp. dried sweet basil
¼
1
- ½ tsp. dried hot peppers
bay leaf
1
tsp. ground black pepper
Salt to taste
¾
½
cup split red lentils
cup water
Rinse red lentils under cold water, and pick out the black ones.
Heat oil in dutch oven. Sauté garlic/shallot and onion over medium heat until translucent,
about 5 minutes. Add other vegetables, and sauté over medium-high heat for another 5
minutes.
Add the rest of the ingredients except for lentils and water. Stir well and heat over
medium-high heat until it boils. Simmer, uncovered, for 45 minutes. Add lentils and
water, and simmer for another 15-20 minutes, until lentils are tender. Don’t overcook.
Adjust seasoning.
Variant:
Instead of lentils, peel and dice 1 eggplant. Pour boiling water over eggplant and let stand
for 10 minutes. Drain, then add to sauce 15 minutes before serving.
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