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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, heat the oil over medium heat. | 2. Cook the onion, garlic, sage, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes. | 3. Add the tomatoes and hot pepper sauce, breaking up the tomatoes with the back of a spoon, and bring to a boil. | 4. Reduce the heat and simmer until the spoon scraped across the bottom of the pan leaves a gap that fills in slowly, about 20 minutes. | 5. Add the lentils and heat through, about 5 minutes. | 6. Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes. | 7. Reserving 1/2 cup of the cooking liquid, drain and return to the pot. | 8. Add the sauce, parsley and enough of the reserved liquid to moisten. | 9. Toss to coat. | 10. Serve sprinkled with Asiago cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
sage	1	teaspoon	dried	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tomato	19	ounces		96.9553	20.9531	4.74	1.0773
pepper sauce	1/4	teaspoon		-	-	-	-
lentil	19	ounces	drained rinsed	570.9588	119.255	48.2622	2.9625
shell pasta	5	cups		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
asiago cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.