The No-Tofu Vegetarian Cookbook

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Buster has placed 2 MasterCook recipes in this file:

 

Red Lentil Tostadas

Thin Spaghetti With Red Lentil Sauce

 

These recipes have lots of calories in them but probably can be prepared

without most of the oil. I haven’t made them, but expect that the serving

sizes are more my husband’s portions, rather than mine.

 

 

Kathleen

 

* Exported from MasterCook *

 

Red Lentil Tostadas

 

Recipe By : The No-Tofu Vegetarian Cookbook by Claessens, page 125

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup red lentils

picked over and rinsed

1 tablespoon olive oil

1 onion -- finely chopped

1 carrot -- finely chopped

2 garlic cloves -- minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon salt

3/4 cup eight-vegetable juice

3/4 cup vegetable broth

1 tablespoon minced fresh cilantro

8 tostada shells

1 large tomato -- peeled,

seeded and diced

1 small cucumber -- peeled,

seeded and diced

2 green onions -- thinly sliced

1 cup alfalfa sprouts

 

Makes 4 servings.

 

Topped with diced tomatoes, cucumbers, green onions and sprouts, this is a

main-dish-and -salad -in-one.

 

Place the lentils in a medium bowl and cover with boiling water. Set aside.

 

Heat oil in a large, nonstick saucepan over medium heat. Add onion and

carrot and cook, stirring frequently, until onion begins to turn golden,

about 5 to 7 minutes. Add garlic, chili powder, cumin, coriander and salt

and cook, stirring, 1 minute. Add lentils, juice and broth and bring

mixture to a boil. Reduce heat and simmer, uncovered, until lentils are

tender and liquid is absorbed, about 10 to 12 minutes. Remove from heat

and stir in cilantro.

 

Warm tostada shells according to package directions. To serve, bring

tostadas to the table in a basket, wrapped in a cloth napkin. Transfer

lentil mixture to a serving bowl and place tomato, cucumber, onions and

sprouts in small dishes. Let each person fill a tostada with some of the

lentil mixture on a tostada and top with choice of vegetables.

 

Crisp salad ingredients can add a contrast of texture and flavor to a

variety of bean dishes. Toss some thinly sliced greens, diced tomatoes

and/or green onions on a variety of your favorite hot meals. It's even

quicker than a side salad, and there's no need for potentially high-fat

dressings.

 

Per serving: 533 calories, 18g fat, 0chol, 80g carb, 21g fiber, 19g

protein, 842mg sodium. 8 WW POINTS.

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 3920 0 0 0 0 0 0 0 0 0 5396 0 0 0 0 0 0 0 0 0

 

* Exported from MasterCook *

 

Thin Spaghetti With Red Lentil Sauce

 

Recipe By : The No-Tofu Vegetarian Cookbook by Claessens, page 124

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup red lentils -- (see note below)

picked over and rinsed

1 garlic clove -- sliced

2/3 cup water

1 pound thin spaghetti

1 2/3 cups cooked small red beans -- drained

(or 15-oz. can)

3 1/2 cups Herbed Tomato Sauce

OR bottled sauce

1/2 teaspoon dried basil

2 tablespoons minced fresh parsley -- for garnish

 

Makes 6 servings.

 

Small red beans and red lentils provide a hearty boost of flavor (and

protein) to your favorite pasta sauce.

 

Bring lentils, garlic and water to a boil in a small saucepan over

medium-high heat. Reduce heat and simmer 8 to 10 minutes, uncovered, or

until lentils are firm-tender.

 

Meanwhile, bring a large pot of water to a boil. Add pasta and stir.

Return to a boil, then reduce heat and cook 7 to 10 minutes, or until

firm-tender.

 

Place beans, pasta sauce, basil and lentils with any remaining liquid in a

large saucepan. Bring to a boil over medium-high heat. Stir, reduce heat,

cover and simmer 10 minutes.

 

Place pasta on a large serving plate, or individual plates, and top with

sauce. Garnish with minced fresh parsley.

 

Note If your supermarket does not have red lentils, regular brown lentils

can be substituted. Cook an additional 5 minutes, adding extra water, if

needed.

 

For emotional equilibrium, balance your diet with lentils. Lentils are

rich in B vitamins, so important to nerve function.

 

Per serving: 423 calories, 2g fat, 84g carb, 0 chol, 9g fiber, 19g

proteing, 874 g sodium. 7 WW POINTS

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 3920 0 0 0 1405 2839 0 1506 0 0 0

 

 

schuller