Fettuccine with Red Lentil Sauce

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* Exported from MasterCook *

 

Fettuccine with Red Lentil Sauce

 

Recipe By : " Vegan Planet " by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Low fat (less than 20%) Vegan

Veggie

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup dried red lentils -- or brown lentils, picked over and

rinsed

2 carrots -- cut into thin diagonal slices

1 celery rib -- diced

3 tablespoons olive oil

1 garlic clove -- minced

1 can tomato paste -- (6-oz)

salt and freshly ground pepper to taste

1 pound fettucine

2 tablespoons chopped fresh Italian parsley leaves

 

Place the lentils, carrots, and celery in a pot of boiling salted water. Reduce

the heat to medium-low and simmer until tender, about 30 minutes. Drain,

reserving 2 cups of cooking liquid. Toss the lentil mixture with 1 tablespoon of

the olive oil and set aside.

 

Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat.

Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato

paste and cook for 2 minutes to mellow the flavor of the paste. Stir in the

reserved lentil cooking liquid, blending until smooth. Add the lentil mixture

and season with salt and pepper to taste. Reduce the heat to low and simmer to

blend the flavors while you cook the pasta. If too much liquid evaporates, add

some water.

 

Cook the fettuccine in a large pot of boiling salted water, stirring

occasionally, until al dente, about 10 minutes. Drain and divide among 4

individual plates or shallow bowls. Top with the sauce, sprinkle with the

parsley, and serve at once.

 

Serves 4

 

" Although lentils are more prominent in Indian and Middle Eastern cooking, they

are also used in Italian cuisine. This thin, lens-shaped legume is rich in

protein, calcium, iron, and B complex vitamins. Use red lentils if you can find

them. Otherwise, brown are fine. Since lentils do not require soaking and cook

quickly in 30 minutes, this recipe doesn't require a lot of planning to get

dinner on the table. "

 

Cuisine:

" Italian "

S(Formatted by Chupa Babi):

" 07.04.08 "

Copyright:

" 2003 "

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Per Serving (excluding unknown items): 597 Calories; 12g Fat (18.5% calories

from fat); 20g Protein; 102g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

290mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 903920 0 0 0 0 0 0 0 0