Search
by Ingredient

Fettuccine with Lentil Sauce

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by moorebetta

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

Sauce
15 433.5
OUNCES ML/G TOMATOES, CANNED
2 3E+1
TABLESPOONS ML OLIVE OIL
2 473
CUPS ML WATER
2 2
EACH EACH ONIONS
chopped
2 1E+1
TEASPOONS ML GARLIC
minced
½ 2.5
TEASPOON ML CINNAMON
ground
1 237
CUP ML LENTILS, RED (MASOOR DAL)
dried, rinsed
pasta
½ 226.8
POUND G PASTA, FETTUCCINE
green
1 15
TABLESPOON 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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 402g (14.2 oz)
Amount per Serving
Calories 505 19% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 195mg 8%
Total Carbohydrate 27g 27%
Dietary Fiber 19g 75%
Sugars g
Protein 43g
Vitamin A 5% Vitamin C 29%
Calcium 10% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
More health news

    Email this recipe