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Lentils and Tomato Sauce with Pasta Shells

By The Canadian Living Test Kitchen

Tested till perfect

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Lentils and Tomato Sauce with Pasta Shells

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 405
pro 17 g
total fat 4 g
sat. fat 1 g
carb 76 g
fibre 7 g
chol 0 mg
sodium 589 mg
% RDI: -
calcium 5
iron 32
vit A 5
vit C 24
folate 105

More great recipes from this menu:

Canned lentils or chickpeas and tomatoes are pantry musts for quick weeknight suppers. This dish is suitable for vegans, but others can add a sprinkle of sharp cheese, such as Asiago or Romano.

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried sage
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can (19 oz/540 ml) tomatoes
  • 1/4 tsp hot pepper sauce
  • 1 can (19 oz/540 ml) lentils, drained and rinsed
  • 5 cups small pasta shells
  • 1/4 cup coarsely chopped fresh parsley

Preparation

In large skillet, heat oil over medium heat; cook onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add tomatoes and hot pepper sauce, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Add lentils; heat through, about 5 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot. Add sauce, parsley and enough of the reserved liquid to moisten; toss to coat.

Source : Canadian Living Magazine: May 2003

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