---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sicilian Lentil Pasta Sauce (Vegan)
 Categories: Pasta, Lowfat, Prodigy, Dec.
      Yield: 8 servings
 
      1 c  Chopped onions
      2 c  Sliced mushrooms
      3    Garlic cloves; finely choppe
      1 c  Uncooked dried lentils
      3 c  Water
     16 oz Canned tomato sauce; no salt
      6 oz Tomato paste
  1 1/2 ts Sugar
    1/2 c  Water
 
  Thick and rich with mushrooms, lentils and spices,
  this sauce is high in protein and fiber as well as in
  flavor. If you like a thick pasta sauce, this is it.
  In a large nonstick sauce pan over medium heat add
  onions mushrooms and garlic adding a bit of water to
  prevent sticking. Cook until tender, about 5 min. Add
  lentils and water. Bring to a boil stirring
  occasionally. Reduce heat to low and cover and cook
  for 40 min. Add remaining ingredients and bring to a
  boil. Cover and cook 20 min stirring occasionally. add
  more water if a thinner sauce is desired. Serve over
  pasta or rice. Note: in the original recipe it called
  for sauteing the onions & mushrooms in 2 t of olive
  oil. You can do this but it will increase the cal &
  fat %

  Nutrition (per serving): 142 calories
  Total Fat 1 g   (4% of calories)

  Source: Lean Luscious and Meatless, Page(s): 200,
  Date Published: 1992, by Bobbie Hinman & Millie Snyder
  
  D/L from Prodigy 12-14-94.
  Recipe collection of Sue Smith. 1.80
 
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MM: Vegetable Soup (Vegan)