Articles & Recipes
Lentil Sauce
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
1 medium finely chopped onion (100grams)
1 crushed clove garlic (3grams)
1 tsp mono/polyunsaturated oil (5ml)
1 tabsp water (20ml)
1 cup dry brown lentils cooked until tender, drained (220grams)
1/2 cup celery chopped (50grams)
1 can peeled tomatoes (400grams)
2 tabsp tomato paste (50grams)
1/4 tsp ground black pepper
Method
* Saute onion and garlic until tender in oil and water mixture.
* Add cooked, drained lentils and celery to onion mixture with tomatoes, tomato paste and pepper.
* Simmer until tender. (Add more tomato paste and water for a thinner sauce).
* Serve with wholemeal pasta, as a dip with crusty bread or toast or as a hot dish with rice.
Serves : 6
Quantity per Serve : 2/3 cup
Nutrients per Serve :
KJ 233, Calories 56, Carbohydrates(grams) 7.4, Fat(grams) 1
Note
Gluten Free, Lactose Free, Egg Free, Vegetarian
Variations
May add carrot and zucchini with celery.