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Vegetarian Low Fat Spicy Lentil and Pepper Sauce for Pasta or Rice (high fiber)


1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup green and red bell pepper, finely chopped
1 large tomato, diced
1 cup vegetable juice
1 cup precooked lentils
2 cooked, peeled hot chilies, finely minced (canned or fresh)
Pinch of basil
Salt and pepper to taste

In a deep pot, sauté onions, garlic, and peppers in heated olive oil. Stir often. Cover and reduce heat to low, add tomato and juice, and simmer for 20 minutes. Add cooked lentils and seasonings (including chilies). Heat thoroughly before serving. If the mixture seems too dry at any time, add a few spoonfuls of water. Serve sauce over cooked pasta or brown rice.

Makes 4 servings.

Calories 145 Fat 4 g Fiber 6.5 g




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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