March 2, 2009

Making Up For Last Week's Creamy Goodness

(photo courtesy of Iron Chef Vegan)

Every Monday is pasta night at our house. I've always wanted to assign every weekday a theme for dinner but well, just haven't. At least not yet. But Monday is a guaranteed pasta night, which makes Monday something for my kids to look forward to instead of dread for obvious reasons.

I've been wanting to make this sauce for awhile, but since it takes time to cook and I've been working, I haven't had the chance. Today, however, we are snowed in (WHEN will Spring get here anyway?), and therefore an opportunity has arisen. Horray.

This recipe comes from and older edition of The American Heart Association Cookbook.

Lentil Spaghetti (Pasta) Sauce
(by the way, I always double the recipe and freeze the leftovers)
1 onion, chopped
1 garlic glove, minced
1 T olive oil
1 1/2 C dried lentils, washed
dried hot red pepper to taste
4 C beef broth
1/4 t basil
1/4 t oregano
1 16 oz can tomatoes
1 6 oz can tomato paste
1 T vinegar

Saute onion and garlic in oil for 5 minutes
Add lentils, peppers, broth
Cover & simmer 30 minutes
Add remaining ingredients, simmer uncovered 1 hour
Stir occasionally

Sometimes I omit the oregano and add chili powder and serve over rice.

My husband and I love this. My kids won't eat it out of principle. But they will eat the pasta. They take care of their own toppings.

By the way, the above picture is not of this particular recipe, but it looks just like it.

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