Title: Sicilian lentil pasta sauce (vegan)
 Categories: Pasta, Low-fat, Prodigy, Dec.
      Yield: 8 Servings
 
      1 c  Chopped onions
      2 c  Sliced mushrooms
      3    Garlic cloves; finely choppe
      1 c  Uncooked dried lentils
      3 c  Water
     16 oz Canned tomato sauce; no salt
      6 oz Tomato paste
  1 1/2 ts Sugar
    1/2 c  Water
 
  Thick and rich with mushrooms, lentils and spices, this sauce is high
  in protein and fiber as well as in flavor. If you like a thick pasta
  sauce, this is it. In a large nonstick sauce pan over medium heat add
  onions mushrooms and garlic adding a bit of water to prevent
  sticking. Cook until tender, about 5 min. Add lentils and water.
  Bring to a boil stirring occasionally. Reduce heat to low and cover
  and cook for 40 min. Add remaining ingredients and bring to a boil.
  Cover and cook 20 min stirring occasionally. add more water if a
  thinner sauce is desired. Serve over pasta or rice. Note: in the
  original recipe it called for sauteing the onions & mushrooms in 2 t
  of olive oil. You can do this but it will increase the cal & fat %
  Nutrition (per serving): 142 calories Total Fat 1 g   (4% of
  calories) Source: Lean Luscious and Meatless, Page(s): 200, Date
  Published: 1992, by Bobbie Hinman & Millie Snyder :
  
  D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á