|
|
| Lentil Spaghetti |
| Number of Servings |
8 |
|
Serving Size |
1 cup |
| Preparation Time |
15 minutes |
|
Cooking Time |
1 hour |
| |
|
|
|
|
| Quantities |
Ingredients |
| 1/2 cup | onion, chopped |
| 2 teaspoons | garlic, minced |
| 1/2 green pepper | green pepper, chopped |
| 1 cup | cooked lentils (1/2 cup dry) |
| 2 cups (15 ounce can) | tomato sauce |
| 1 teaspoon | Worchestire sauce |
| 1 cup | water |
| 1/4 teaspoon | oregano, basil, cumin or thyme |
| 3 cups | cooked spaghetti noodles |
| | pepper to taste |
|
| Equipment |
Instructions |
- 2 saucepans
- mixing spoon
- frying pan
- measuring cup
- measuring cup
- measuring spoons
- can opener
- strainer or colander
|
- In frying pan, sautŽ onion. garlic, green pepper in about 1 tablespoon water.
- When vegetables are tender, add remaining ingredients except spaghetti noodles. Simmer on low for one hour. Watch closely, if it thickens too much, add enough water to keep it at the desired consistency
- Serve the lentil sauce over cooked spaghetti noodles.
|
| NOTES: Serving Suggestion: Top with shredded cheese and serve with whole wheat bread or rolls |
| Nutrition Information |
| Calories |
140 |
| Total Fat |
1 gram |
| Saturated Fat |
0 grams |
| Protein |
6 grams |
| Carbohydrates |
29 grams |
| Fiber |
5 grams |
| Sugar |
2 grams |
| Vitamin A |
20% |
| Vitamin C |
20% |
| Calcium |
4% |
| Iron |
30% |
|
|
|
|
