Lentils and noodles
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cold pressed vegetable oil |
| 1 | large | Onion, chopped |
| 10 | cups | Water |
| 2 | cups | Lentils |
| 5 | larges | Ripe tomatoes, chopped, with juices reserved |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Braggs Aminos |
| 1 | pounds | Whole wheat elbow macaroni or shells |
Directions
Heat the oil in the bottom of a large pot. Add the onion and cook, covered until the onion is tender. Add the water, lentils and tomatoes with their juices. Bring to a boil and cook, covered, for 20 to 25 minutes. Stir often to prevent sticking. Add the salt, Braggs Aminos and macaroni and cook another 10 minutes or until the noodles are tender. Stir often to prevent sticking.
From "The High Road to Health," by Lindsay Wagner and Ariane Spade Posted by Hilde Mott ⅖/95
Submitted By HILDE MOTT On 02-05-95
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