Spicy Lentil And Pepper Sauce For Pasta

1 lg Onion, finely chopped

2 Cloves garlic, minced

1 c Green and red bell pepper,

Finely chopped 1 lg Tomato, diced

1 c Vegetable juice

1 c Pre-cooked lentils

2 Cooked, peeled hot chilies,

Finely minced (canned or Fresh) 1 pn Basil

x Salt and pepper to taste In a deep pot, saut 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

145 Fat:

4 grams This article was originally published in the July/August

1994 issue of the

94 Issue

204, Sept.

22, 1994. Formatted by Sue Smith, S.Smith

34, This e-mail address is being protected from spambots. You need JavaScript enabled to view it using

MMCONV.