vendredi 2 janvier 2015

Lentil spaghetti sauce (Meatless main dish)

Serve with spaghetti, parmesan cheese and a green salad.

 
Serves 4 to 5
  • 2 cups chopped onion
  • 2 cloves garlic, minced
  • 12 ounces fresh mushrooms, coarsely chopped
  • 2 tablespoons olive oil
  • 1 cup dried lentils, rinsed and picked over
  • 2 cups beef broth or vegetable broth
  • 1 (6-ounce) can unsalted tomato paste
  • ½ teaspoon oregano
  • ¼ teaspoon basil
  • ¼ teaspoon Cayenne pepper
  • 1 teaspoon salt
  1. In a large saucepan sauté the onion, garlic, and mushrooms in oil until tender.
  2. Stir in the lentils and broth, and bring to a boil.
  3. Reduce the heat, cover, and simmer for 20 to 30 minutes or until the lentils are tender.
  4. Stir in the tomato paste and seasonings.
  5. Simmer another 10 minutes, stir occasionally.
BON APPETIT