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Pasta Sauce with Lentils
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Ingredients
1 T. olive oil
6 med. mushrooms, sliced
1 med. carrot, chopped
½ tsp. dried basil
1 med. onion, chopped
1 tsp. dried oregano
1 clove garlic, minced
¾ c. lentils, rinsed
1 large stalk celery, chopped
Salt & fresh ground pepper to taste
2- 14 ½ oz. cans Italian-style stewed tomatoes
1 lb. spaghetti or other pasta
1 -15 oz. can tomato sauce
Directions
In a large saucepan, cook carrot, onion, garlic, and celery in oil over medium heat until softened, about 5 minutes.
Add tomatoes, tomato sauce, mushrooms, basil, oregano, and lentils; stir well. Simmer over low heat for 1 hour, adding water as necessary to keep the mixture from becoming too thick. It should have the consistency of a meat sauce. Season with salt and pepper to taste. Cook spaghetti according to package instructions. Serve sauce over prepared pasta.
Note:
Lentils will require longer cooking time than the normal 25 to 40 minutes due to acidity of ingredients like tomatoes and tomato sauce
.
Nutrition Facts
Serving Size
Servings Per Container
6
Amount Per Serving
Calories
Calories From Fat
% Daily Value *
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
%
•
Vitamin C
%
Calcium
%
•
Iron
%
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories
2,000
2,2500
Total Fat
Less than
65g
80g
Saturated Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2,400mg
2,400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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