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Pasta With Red Pepper & Lentil Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PASTA WITH RED PEPPER & LENTIL SAUCE
 Categories: Digest, Mar95
      Yield: 1 Servings
 
    1/2 c  Dried lentils
      4 c  Water
      2    Bay leaves
  1 1/2 c  Diced onions
      2    Cloves garlic, minced            Considerably more, at least
           4 or 5>
      1 tb Dried basil
    1/4 c  Plus 2 tablespoons burgandy
           Or other red wine
      2 c  Chopped sweet red bell
           Peppers
      1 ts Balsamic vinegar
      1 ea Salt to taste
      1 ea Freshly ground black pepper
  2 1/2 oz Uncooked pasta per person
    1/4 c  Freshly chopped basil for
           Garnish
 
  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,   the lentils>
  
  Add vinegar, add salt and pepper to taste.
  
  Cook pasta according to package directions,  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
  
  
  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.
  
  1.80á
 
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