---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Sicilian Lentil Pasta Sauce (Vegan)
  Categories: Pasta, Lowfat, Prodigy, Dec.
       Yield: 8 servings
  
       1 c  Chopped onions
       2 c  Sliced mushrooms
       3    Garlic cloves; finely choppe
       1 c  Uncooked dried lentils
       3 c  Water
      16 oz Canned tomato sauce; no salt
       6 oz Tomato paste
   1 1/2 ts Sugar
     1/2 c  Water
  
   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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