Pasta e Lenticchie -- Italian Pasta with Lentils Vegan - 12 pts

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Pasta e Lenticchie -- Italian Pasta with Lentils Vegan - 12 pts

 

Recipe By :Caròla Francesconi's La Cucina Napoletana

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Vegan

Weight Watcher Points

 

Amount Measure Ingredient -- Preparation Method

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

12 ounces green lentils -- (300 g)

1/3 cup olive oil

3 cloves garlic

1 bunch parsley -- minced (small bunch)

3 tomatoes -- blanched, peeled, seeded and

chopped(canned tomatoes will work) (3 to 4)

1 teaspoon tomato paste

1 pound small tubular pasta -- (500 g)

Salt and pepper to taste

 

Put the lentils in a pot with an inch or so of water to cover, and

cook them slowly, covered, over a low flame for about 2 hours. In the

meantime bring a second pot of water to a slow boil. When they're

done (they'll be soft but not mushy) remove as much water as you can

from the pot without removing the lentils, and replace it with the

fresh boiling water. Add the oil, garlic (grated would be ideal),

tomatoes, tomato paste, salt and pepper, and cook slowly for another

half hour.

 

Cook the pasta until it is half done separately, then drain it and

add it to the lentil mixture, together with the parsley. By the time

everything is done the soup should be almost dry.

 

Cuisine:

" Italian "

Source:

" /italianfood.about.com/library/rec/nr0678.htm "

S(Formatted by Chupa):

" 10.22.04 "

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Per Serving (excluding unknown items): 598 Calories; 14g Fat (20.9%

calories from fat); 27g Protein; 93g Carbohydrate; 20g Dietary Fiber;

0mg Cholesterol; 30mg Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean

Meat; 1 Vegetable; 2 1/2 Fat.

 

NOTES : Popular recipes vary considerably from place to place; this

version is Neapolitan, and unlike Mr. Jannattoni's Roman version, is

entirely vegetarian.

 

Nutr. Assoc. : 903920 0 0 0 1514 0 848 0