Lentil Bolognaise

~ 1/2 tablespoon olive oil
1-2 fresh garlic cloves, minced
~ 1/8 large red onion, diced
~ 170 g lentils, dry
~ 7 button mushrooms, sliced
2 tsp Italian seasonings
1 tsp cajun seasonings
1 can diced tomatoes (green peppers and onions)
2 cups sliced zucchini and summer squash

1) Add the oil to the pan and heat; add the onion and sauté until it has begun to soften soften; add the garlic, mushrooms marjoram and thyme and sauté for 5 minutes, stirring occasionally.

2) Stir in the tomatoes and lentils, boiling moderately until lentils become tender.

3) Add zucchini and lower to simmer, until the zucchini is tender.

4) Meanwhile, cook the angel hair spaghetti in a large pot of boiling water for about 5 minutes; sit for about 10 - 15 minutes; drain and serve on plates, top with the bolognaise and shavings of the parmesan cheese.

Original recipe w/ original nutritional information @ http://www.recipezaar.com/spaghetti-with-lentil-bolognaise-366058?scaleto=2

Makes (6) 1/2cup servings
* Note: original expects ~ 1 pound dish (458 g) altogether -- I served it as about half of that per serving



Number of Servings: 6

Recipe submitted by SparkPeople user PLATINUM755.