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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 162.9
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 481.0 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 8.1 g
  • Protein: 8.1 g

View full nutritional breakdown of Lentil & Mushroom Tomato Sauce calories by ingredient
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Lentil & Mushroom Tomato Sauce

Submitted by: BRAVELUTE

Introduction

An easy sauce for branching out to a soup or italian meal. Delicious with a slice of homemade bread, baked with slivers of garlic in the dough.
Lots of Anti-angiogenic benefit from the tomato paste and cooked tomatoes
An easy sauce for branching out to a soup or italian meal. Delicious with a slice of homemade bread, baked with slivers of garlic in the dough.
Lots of Anti-angiogenic benefit from the tomato paste and cooked tomatoes

Number of Servings: 5

Ingredients

    T olive oil
    2 c. sliced or rough chopped fresh mushrooms
    2 c. chopped onion
    One can of fire roasted no sodium tomatoes
    One can of tomato paste (no sodium if you can find it)
    2 c. no sodium vegetable broth (or water)
    1 c. dried red lentils

Tips

Other veggies can be added, such as onion, broccoli florets, chopped spinach or kale. If you add a lot of uncooked vegetables, they will esssentially steam, but you might need to add water. Check and stir at 10, 15, and 20 minutes and add more liquid if it is getting too dry.


Directions

Heat 1 T olive oil in pan
Add chopped mushrooms and onion and cook, strring until the onion is translucent.
Add a can of fire roasted no sodium tomatoes
Add a can of tomato paste (no sodium if you can find it)
Add 2 c. no sodium vegetable broth (or water) and stir. Add minced garlic now if you wish. Now is the time to add any other vegetables you plan to add. See Tips.
Add 1 c. dried red lentils. Stir. Cover.

Simmer for the time your package says to cook the lentils. Mine said 25 minutes.

4 servings of about a cup each.

Serving Size: Makes 4 servings, about 1 cup each. This can be served as is with a tossed salad. I enjoy adding 1/2 sprouted grain English Muffin which I spread with roasted garlic. It is delicious served on spaghetti squash, polenta or fried polenta, or pasta.






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