Fusilli with Lentil Sauce
Source: 500 Fat-Free Recipes
Author: Sarah Schlesinger
Servings: 6
Type: Vegetarian
Prep Time: 15 minutes
Cooking Time: 35 minutes

1-1/4 cup vegetable broth
3 garlic cloves, chopped
1 small onion, chopped
1 medium carrot, chopped
1 tsp ground cumin
1 tsp ground ginger
1/4 tsp cayenne pepper
1/2 tsp ground paprika 		1 tsp dried basil leaves
2-3/4 cups fresh or canned chopped tomatoes
3/4 cup brown lentils
1 tbsp sugar
1/2 cup of nonfat plain yogurt (or sour cream)
12 oz fusilli, cooked and well drained
[or your favorite pasta, grain or maybe mashed potatoes]

  1. Heat 1/4 cup of the broth in a large saucepan over medium heat. Add garlic, onion, and carrot. Cook and stir over medium heat for 5 minutes. Add more liquid during this process, if necessary.

  2. Add the remaining cup of broth, cumin, ginger, cayenne pepper, paprika, basil, tomatoes, lentils and sugar. Simmer for 30 minutes.

  3. Remove from heat and stir in yogurt (or sour cream). Serve sauce over cooked fusilli.

Per serving:
Calories: 213 Fat: 1 g Carbohydrates: 49 g Cholesterol: 0.3 mg Sodium: 72 mg Dietary Fiber: 2.6 g Protein: 10 g

500 Fat-Free Recipes:
A Complete Guide to
Reducing the Fat in Your Diet
by Sarah Schlesinger
ISBN: 0679415890


DISCLAIMER: This is a not-for-profit website and these recipes appear as a courtesy to my veg*n friends around the world. No copyright infringement is intended. At the request of the copyright holder(s), the recipe(s) will be promptly removed.

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