Lentil Spaghetti

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* Exported from MasterCook *

 

Lentil Spaghetti

 

Recipe By :Oxmoor House - The Low-Fat Way to Cook

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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vegetable cooking spray

1 tablespoon reduced calorie margarine

1 cup diced onion

1 cup diced celery

1 cup diced carrot

1 cup chopped zucchini

1 cup sliced fresh mushrooms

2 cloves garlic -- minced

2 14 1/2 oz cans no-salt added whole tomatoes -- undrained and chopped

1 1/2 cups water

1 1/2 cups canned vegetable broth

1 1/2 cups dried lentils

1 1/4 teaspoons dried Italian seasoning

1 bay leaf

8 cups cooked spaghetti (cooked w/out salt or

fat)

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

 

Coat a Dutch oven with vegetable cooking spray; add margarine. Place over

medium-high heat until margarine melts. Add onion and next 5 ingredients; saute

3 or 4 minutes or until crisp-tender.

Stir in tomato and next 5 ingredients. Bring to a boil; cover, reduce heat, and

simmer 30 minutes, stirring occasionally. Uncover and cook an additional 10

minutes, stirring occasionally. Stir in salt and pepper. Remove and discard

bay leaf.

For each serving, top 1 cup spaghetti with 1 cup lentil mixture. Sprinkle

evenly with cheese.

 

 

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Per serving: 145 Calories (kcal); trace Total Fat; (2% calories from fat); 11g

Protein; 26g Carbohydrate; 0mg Cholesterol; 158mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0