PREP: 15 minutes COOK: 12 to 14 hours (low) or 6 to 7 hours (high) MAKES 8 servings
1 26- to 28-ounce jar meatless tomato-base pasta sauce
1 14-ounce can vegetable broth
1⁄2 cup water
1 cup brown or yellow lentils, rinsed and drained
1 cup chopped carrots (2 medium)
1 cup chopped celery (2 stalks)
1 cup chopped onion (1 large)
1⁄4 teaspoon crushed red pepper
4 cups hot cooked penne pasta
Finely shredded Parmesan cheese (optional)
1 In a 41⁄2 – or 5-quart slow cooker combine pasta sauce, broth, and the water. Stir in lentils, carrots, celery, onion, and crushed red pepper.
2 Cover and cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours.
3 Serve lentil mixture over hot cooked pasta. If desired, sprinkle with cheese.
PER SERVING: 404 cal., 4 g total fat (1 g sat. fat), 0 mg chol., 667 mg sodium, 75 g carb., 12 g fiber, 16 g pro.
make it vegan
If using, substitute desired soy cheese for the Parmesan cheese.
