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Lentil
Tomato Pasta
From: Robyn
Henderson - Cleveland, Ohio, USA
- olive oil
- 1 medium onion
- 1 clove garlic
- 1 small green pepper
- 1 red pepper
- mushrooms (approx. 1 1/2 cups)
- basil (fresh, if possible)
- italian seasoning
- dill weed
- 2 cans diced tomatoes
- 1 cup lentils (uncooked)
1. put lentils in small sauce pan with 1 1/2 cups water, bring to
boil, cover, let boil about 5-10 minutes, reduce heat, let simmer
until mostly cooked
2. in large sauce pan, dribble olive oil, add onion (chopped),
garlic (chopped), pepper (chopped), mushrooms (sliced) and seasonings
- sautee until pepper becomes soft
3. add tomatoes to vegetables - and let simmer
4. when lentils are ready, and them to sauce - cover and let simmer
while preparing pasta
5. stir occasionaly
6. serve over cooked pasta
I tend to cook in a haphazard, "that looks about right" way without
documenting what exactly I've done, so this in an approximation
- but it went over well with my non-veggie family.
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