TZUTC: -0700   
   MSGID: 34377.fidonet_cooking@1:105/500 2d5abf90   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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