INGREDIENTS:

with permission, The Enlightened Kitchen, John Wiley & Sons, Inc.� Marie Oser 8 servings 2 teaspoons olive oil 1/4 teaspoon crushed red pepper 5 cloves, garlic, minced 1 medium onion, chopped 4 slices Veggie Canadian Bacon, diced 2 cups cooked lentils 1/4 cup dry sherry 1 (25 ounce jar) Roasted Red Pepper Tomato Sauce 1 (14 1/2 ounce can) Mexican stewed tomatoes, diced 1 teaspoon dried marjoram 12 ounces penne pasta, cooked according to package directions 1/3 cup soy Parmesan cheese

INSTRUCTIONS:

In a 5 quart saucepan, heat oil and crushed pepper over medium high heat, 1 minute. Add garlic, onion, and diced bacon. Cook 5 minutes and add lentils. Cook, stirring 3 minutes, add sherry, and reduce heat to low. Add tomato sauce, stewed tomatoes, and marjoram. Simmer 15 minutes. Combine with cooked pasta and soy Parmesan cheese. Enlightened Neapolitan Pasta and Lentils Nutrition Analysis: per serving: 2 cups Protein 16g, Carbohydrate: 37g, Fiber 6g, Fat 3g, Sat Fat 0, Cholesterol 0mg, Calcium 40mg, Sodium 653 mg. Calories 242 from Protein 26%, from Carbohydrate: 61%, from Fat: 13% http://www.vegtv.com