Recipes

Spray a large pot with nonstick cooking spray and heat over medium heat until hot. Add onion and garlic and saute until tender. Add water, lentils, crushed red pepper, salt and pepper and mix well. Bring to boil; cover, reduce heat and simmer for 30 minutes. Add chopped tomato, tomato paste, vinegar, basil and oregano and mix well. Bring to boil again. Reduce heat and simmer uncovered for 45 minutes. Serve 1 cup sauce over 1 cup of cooked pasta.

Makes 12 Servings
Serving Size: 1 cup pasta and 1 cup sauce

Grilled Vegetable Ratatouille Recipe

3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon thyme
1/2 teaspoon ground black pepper
4 small eggplants, cut in half lengthwise
2 small zucchini, cut in half lengthwise
1 medium red onion, quartered
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
6 ounces uncooked bite-sized pasta
1/2 cup reduced-sodium vegetable broth
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 cup cherry tomatoes, halved

Combine vinegar, oil, thyme and black pepper in a shallow dish. Add eggplants, zucchini, onion and bell peppers and toss evenly to coat. Cover and let stand at room temperature for 1 hour. Cook pasta according to package directions without salt or oil. Drain and rinse well with cold water. Remove vegetables from marinade and reserve marinade. Grill vegetables over medium heat for 3-4 minutes per side or until tender. Cool vegetables and cut into 1-inch pieces. Combine vegetables and pasta in a large bowl. Add remaining ingredients to the reserved marinade and mix well. Pour dressing over vegetables and pasta and toss to coat. Gently stir in tomatoes and serve.

Makes 9 Servings
Serving Size: 8 ounces