Description Edit

A delicious low-fat vegetarian if not using beef broth) pasta sauce.

Ingredients Edit

Directions Edit

  1. In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
  2. Add lentils and water (or broth).
  3. Cover and cook on low heat until lentils are tender (20 – 35 minutes).
  4. Add tomato paste, ¾ cup water and seasonings.
  5. Cover and cook until lentils are soft and mushy (about 10 – 15 minutes).
  6. Serve over cooked spaghetti. If desired, sprinkle with grated Parmesan cheese.

Nutrition information Edit

Per Serving:

  • 161 calories | 28 calories from fat | 3.1g total fat | 0.5g saturated fat | 1.7g polyunsaturated fat | 0.8g monounsaturated fat | 0g trans fat | 0 mg cholesterol | 406 mg sodium | 486 mg potassium | 26.2g total carbs | 5g dietary fiber | 4g sugars | 9g protein

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