Categories: Pasta, Low-fat, Prodigy, Dec. 
      Yield: 8 servings 
  
      1 c  Chopped onions 
      2 c  Sliced mushrooms 
      3    Garlic cloves; finely choppe 
      1 c  Uncooked dried lentils 
      3 c  Water 
     16 oz Canned tomato sauce; no salt 
      6 oz Tomato paste 
  1 1/2 ts Sugar 
    1/2 c  Water 
  
  Thick and rich with mushrooms, lentils and spices, 
  this sauce is high in protein and fiber as well as in 
  flavor. If you like a thick pasta sauce, this is it. 
  In a large nonstick sauce pan over medium heat add 
  onions mushrooms and garlic adding a bit of water to 
  prevent sticking. Cook until tender, about 5 min. Add 
  lentils and water. Bring to a boil stirring 
  occasionally. Reduce heat to low and cover and cook 
  for 40 min. Add remaining ingredients and bring to a 
  boil. Cover and cook 20 min stirring occasionally. add 
  more water if a thinner sauce is desired. Serve over 
  pasta or rice. Note: in the original recipe it called 
  for sauteing the onions & mushrooms in 2 t of olive 
  oil. You can do this but it will increase the cal & 
  fat % Nutrition (per serving): 142 calories Total Fat 
  1 g   (4% of calories) Source: Lean Luscious and 
  Meatless, Page(s): 200, Date Published: 1992, by 
  Bobbie Hinman & Millie Snyder : 
   
  D/L from Prodigy 12-14-94. Recipe collection of Sue 
  Smith. 1.80À