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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
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.
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Nutrition Facts
Serving Size
Servings Per Container 6
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| 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 |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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