Fettuccine with Lentil Sauce
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 15 | ounces |
tomatoes, canned
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
water
|
|
| 2 | each |
onions
chopped |
|
| 2 | teaspoons |
garlic
minced |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | cup |
lentils, red (masoor dal)
dried, rinsed |
|
| pasta | |||
| ½ | pound |
pasta, fettuccine
green |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 433.5 | ml/g |
tomatoes, canned
|
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
water
|
|
| 2 | each |
onions
chopped |
|
| 1E+1 | ml |
garlic
minced |
|
| 2.5 | ml |
cinnamon
ground |
|
| 237 | ml |
lentils, red (masoor dal)
dried, rinsed |
|
| pasta | |||
| 226.8 | g |
pasta, fettuccine
green |
|
| 15 | ml |
butter
|
|
Directions
Start with the sauce: Heat the olive oil in a large pan.
Sauté the onion for 10 minutes.
Add the garlic, cinnamon, lentils, tomatoes and water.
Bring to a boil.
Simmer until the lentils are tender (about 20 minutes).
Cook the fettuccine according to package directions.
Drain.
Add the butter.
Turn out into individual dinner plates.
Top with the sauce.
Serve.
Yields 4 Servings
