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SICILIAN LENTIL PASTA SAUCE (VEGAN)

Ingredients: 1 Cup(s) Chopped onions 2 Cup(s) Garlic cloves; finely choppe 1 Cup(s) Uncooked dried lentils 3 Cup(s) (1 can) Chick Peas ** 16 Ounce(s) Canned tomato sauce; no salt 6 Ounce(s) Zucchini,chopped Directions: Thick and rich with mushrooms, lentils and spices, this sauce is high in protein and fiber as well as in flavor. If you like a thick pasta sauce, this is it. In a large nonstick sauce pan over medium heat add onions mushrooms and garlic adding a bit of water to prevent sticking. Cook until tender, about 5 min. Add lentils and water. Bring to a boil stirring occasionally. Reduce heat to low and cover and cook for 40 min. Add remaining ingredients and bring to a boil. Cover and cook 20 min stirring occasionally. add more water if a thinner sauce is desired. Serve over pasta or rice. Note: in the original recipe it called for sauteing the onions & mushrooms in 2 t of olive oil. You can do this but it will increase the cal & fat % Nutrition (per serving): 142 calories Total Fat 1 g (4% of calories) Source: Lean Luscious and Meatless, Page(s): 200, Date Published: 1992, by Bobbie Hinman & Millie Snyder : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
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