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Lentil-Tomato Sauce
Nb persons: 8
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Lentil-Tomato Sauce Prep: 30 minutes Total: 1 hour 20 minutes If you want to freeze this sauce, don't add the yogurt; to serve, reheat gently and stir in yogurt just before tossing the sauce with the pasta. Per serving: 518 calories; 24 g protein; 5 g fat; 94 g carb; 13 g fiber. Ingredients | |
2 tablespoons | olive oil |
1 large | onion, finely chopped |
1/2 cup | finely chopped carrots |
6 cloves | garlic, minced |
1 1/2 cups | lentils, rinsed |
1/2 teaspoon | dried thyme |
1 can (28 ounces) | whole tomatoes in puree |
Coarse salt | |
ground pepper | |
2/3 cup | low-fat plain yogurt |
1 1/2 pounds | spaghetti |
linguine, alternative | |
Grated Parmesan cheese, (optional) | |
Directions In a large pot, heat oil over medium heat. Add onion, carrots, and | |
garlic, cook, stirring occasionally, until softened, about 5 minutes. |
Add lentils and thyme; cook, stirring, until lentils are coated, about 2
minutes.
Break up tomatoes using your hands or a spoon and then add along with
puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly,
and simmer, stirring occasionally, until lentils are tender and starting
to break down, about 45 minutes. Season generously with salt and pepper.
Remove from heat. If eating right away, stir in yogurt.
Meanwhile, in a large pot of boiling salted water, cook pasta until al
dente according to package instructions; drain. Toss with sauce and top
with grated Parmesan if desired.
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Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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