Subj : Fettuccine With Red Lentil Sauce
To   : All
From : Ben Collver
Date : Sun Oct 19 2025 08:27:03

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fettuccine With Red Lentil Sauce
 Categories: Pasta
      Yield: 4 Servings
 
    3/4 c  Dried red or brown lentils;
           - picked over and rinsed
      2    Carrots; cut into thin
           - diagonal slices
      1    Celery rib; diced
      2 tb Olive oil
      1 c  Garlic; minced
      6 oz Can tomato paste
           Salt
           Black pepper; freshly ground
      1 lb Fettuccine
      2 tb Fresh flat-leaf parsley;
           - chopped
 
  Bring a medium-sized pot of salted water to a boil over high heat.
  Add the lentils, carrots, and celery, reduce the heat to medium-low,
  and simmer until tender, about 30 minutes. Drain, reserving 2 cups of
  the cooking liquid. Toss the lentil mixture with 1 tb olive oil and
  set aside.
  
  Heat the remaining 1 tb oil in a large skillet over medium heat. Add
  the garlic and cook until fragrant, about 30 seconds. Stir in the
  tomato paste and cook for 2 minutes to mellow the flavor of the
  paste. Stir in the reserved lentil cooking liquid, blending until
  smooth. Add the lentil mixure and season to taste with salt and
  pepper. Reduce the heat to low and simmer to blend the flavors while
  you cook the pasta. If to much liquid evaporates, add some water.
  
  Bring a large pot of salted water to a boil over high heat. Cook the
  fettuccine, stirring occasionally, until al dente. Drain and divide
  among 4 individual plates or shallow bowls. Top with the sauce,
  sprinkle with the parsley, and serve at once.
  
  Recipe by Vegan Planet by Robin Robertson
 
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