Thin spaghetti with red lentil sauce

6 servings

Ingredients

Quantity Ingredient
⅓ cup Red lentils; (see note below)
Picked over and rinsed
1 Garlic clove; sliced
⅔ cup Water
1 pounds Thin spaghetti
1⅔ cup Cooked small red beans; drained
(or 15-oz. can)
3½ cup Herbed Tomato Sauce
OR bottled sauce
½ teaspoon Dried basil
2 tablespoons Minced fresh parsley; for garnish

Directions

Makes 6 servings.

Small red beans and red lentils provide a hearty boost of flavor (and protein) to your favorite pasta sauce.

Bring lentils, garlic and water to a boil in a small saucepan over medium-high heat. Reduce heat and simmer 8 to 10 minutes, uncovered, or until lentils are firm-tender.

Meanwhile, bring a large pot of water to a boil. Add pasta and stir. Return to a boil, then reduce heat and cook 7 to 10 minutes, or until firm-tender.

Place beans, pasta sauce, basil and lentils with any remaining liquid in a large saucepan. Bring to a boil over medium-high heat. Stir, reduce heat, cover and simmer 10 minutes.

Place pasta on a large serving plate, or individual plates, and top with sauce. Garnish with minced fresh parsley.

Note If your supermarket does not have red lentils, regular brown lentils can be substituted. Cook an additional 5 minutes, adding extra water, if needed.

For emotional equilibrium, balance your diet with lentils. Lentils are rich in B vitamins, so important to nerve function.

Per serving: 423 calories, 2g fat, 84g carb, 0 chol, 9g fiber, 19g proteing,

874 g sodium. 7 WW POINTS

Per serving: 2 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 124 Converted by MM_Buster v2.0n.

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