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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Rinse and sort lentils, boil the 4 cups water, add lentils and bay leaves,
simmer until lentils are tender but have not lost their shape. Strain and
remove the bay leaves.
Combine onions, garlic, and dried basil and braise them in the red wine.
Seed, core and choip the red peppers and add to the onions. Let them stew
with the onions until they are soft, about 25 to 30 minutes. Then transfer
these veggies to a blender or food processor and puree til smooth. Stir the
lentils into the sauce, <do not puree the lentils>
Add vinegar, add salt and pepper to taste.
Cook pasta according to package directions, <no salt or oil> to al dente.
Drain and serve with save. Garnish with chopped basil.
Serving size - 1/2 cup sauce + 1 cup pasta - 345 calories 0.9 grams total
fat, 0.1 grams sat fat, 0 milligrams cholesterol
Source: From Dr. Dean Ornish's Program for Reversing Heart Disease
Posted to Fatfree Digest, Tue, 03 Aug 93 11:55:00 PDT By Jan Gordon
<jagordon@AGSM.UCLA.EDU>
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80รก
| Ingredients:
1/2 Cup(s) Dried lentils
4 Cup(s) (1 can) Chick Peas **
2 Handfuls borage leaves =OR=- Chard leaves, lettuce or nettles
1 1/2 Cup(s) Diced onions
2 Cloves garlic, minced <I use
1 Tablespoon(s) Cayenne (to taste)
1/4 Cup(s) Plus 2 tablespoons burgandy
2 Cup(s) Chopped sweet red bell
1 Teaspoon(s) Uncooked pasta per person
1 Salt to taste
1 Freshly ground black pepper
1/4 Cup(s) Freshly chopped basil for |
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