Wednesday, April 28, 2010

Red Lentil Spaghetti Sauce

1 c. chopped onion
2 green peppers, diced
12 oz. sliced mushrooms
2 cloves garlic, minced
2 tsp. oil
1 tsp. pepper
2 T. + 1 tsp. oregano
1 T. parsley
1 T. + 2 tsp. basil
4 c. tomato puree
1 c. tomato paste
4 c. water
2 c. red lentils, rinsed
2 T. Parmesan cheese

  • In bottom of large dutch oven, saute onions, garlic, green peppers, and mushrooms in oil until tender
  • Add seasonings, tomato puree and paste, lentils, water, and Parmesan cheese
  • Simmer on low heat for 2-3 hours, stirring occasionally (keep pot uncovered)
  • Serve over hot pasta topped with more Parmesan cheese. 
  • Makes about 10 servings
I love lentils because you can sneak them into so many things and the family never knows.  Here's another one of those recipes that the boys never know is meat free and I don't volunteer the information!  Am I a bad mom or what?  They gobble it up and I sit back, satisfied that my family is eating some healthy stuff for dinner. 

Happy eats -


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