Type what you have

Ingredients

• ✓ lentil
• water
• mozzarella cheese
• prosciutto
• basil
• balsamic vinaigrette dressing

Instructions

1. 1 Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
2. 2 Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

By schmerna

Ingredients

• ✓ lentil
• vegetable oil
• onion
• red bell pepper
• carrot
• garlic
• chicken broth
• zucchini
• eggplant
• tomato
• parsley
• cumin
• salt
• lemon zest
• lemon juice

Instructions

1. 1 Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
2. 2 Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

By peloquinswife

Ingredients

• ✓ lentil
• olive oil
• paprika
• rainbow peppercorn
• turmeric
• red pepper flakes
• mace
• coriander
• rose petal
• water
• buckwheat groat
• salt
• spinach
• beet
• carrot
• green onion
• apple cider vinegar

Instructions

1. 1 Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.
2. 2 Mix olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals together in a bowl.
3. 3 Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot, and let sit until all water is absorbed, about 5 minutes.
4. 4 Pour lentils and buckwheat into a large bowl; add spinach, beets, carrots, and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend, at least 30 minutes.

By Buckwheat Queen

Ingredients

• ✓ lentil
• olive oil
• red wine vinegar
• garlic
• oregano
• red pepper flakes
• salt
• parsley
• cilantro
• feta cheese

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
2. 2 Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.
3. 3 Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.

By Kim luvscooking

Ingredients

• ✓ lentil
• black pepper
• salt
• basil
• beef bouillon
• bay leaf
• molasses
• corn
• broccoli
• celery
• red bell pepper
• carrot
• potato
• tomato
• water
• onion
• ground turkey

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
2. 2 Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
3. 3 Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.

By Shanelle

Ingredients

• ✓ lentil
• water
• ground turkey
• water
• taco seasoning mix
• iceberg lettuce
• avocado
• tomato
• black olive
• kidney bean
• catalina salad dressing

Instructions

1. 1 Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
2. 2 Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
3. 3 Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

By Dana Lawson

Ingredients

• ✓ lentil
• onion
• egg
• bell pepper
• bread crumb
• mozzarella cheese
• garlic
• olive oil
• salt
• black pepper
• cornmeal
• olive oil

Instructions

1. 1 Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
2. 2 Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
3. 3 Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
4. 4 Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
5. 5 Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

By karkar

Ingredients

• ✓ lentil
• water
• bouquet garni
• salmon
• red onion
• chive
• olive oil
• red wine vinegar
• mustard
• salt
• black pepper

Instructions

1. 1 Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
2. 2 Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
3. 3 Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.

By Lynn Pennec

Ingredients

• ✓ lentil
• chicken broth
• water
• carrot
• celery
• onion
• garlic
• red wine vinegar
• ham
• mustard
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and simmer until carrots are tender, about 10 minutes.
3. 3 Stir in ham, mustard, salt, and pepper; simmer until lentils are tender, 20 to 30 minutes more.

By Arielle Darling

Ingredients

• ✓ lentil
• bay leaf
• water
• water
• quinoa
• lemon juice
• honey
• white wine vinegar
• salt
• olive oil
• black pepper
• walnut
• cranberry
• feta cheese
• green onion

Instructions

1. 1 Place lentils and 1 bay leaf in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse lentils with cold water until cool, then transfer to a large bowl.
2. 2 Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
3. 3 Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
4. 4 Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.

By CeliaBelia

Ingredients

• ✓ lentil
• egg
• olive oil
• black pepper
• salt
• cilantro
• oil-cured black olive
• carrot
• lemon zest
• lemon
• green chile pepper
• green bell pepper
• red onion
• roma tomato
• garlic
• salt
• water

Instructions

1. 1 Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
2. 2 Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
3. 3 Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
4. 4 Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

By TUNISIANSWIFE

Ingredients

• ✓ lentil
• water
• olive oil
• green bell pepper
• onion
• tomato
• salt
• pepper

Instructions

1. 1 Bring water to a boil in a pot and stir in lentils. Reduce the heat and simmer 20 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add bell pepper and onion and cook, stirring, until tender. Mix in tomatoes and season with salt and pepper. Stir in lentils, reduce the heat, and simmer until lentils are tender, 25 to 30 minutes.

By Mary Hansen Smith

Ingredients

• ✓ lentil
• water
• cumin
• garlic powder
• salt
• white rice
• olive oil
• vegetable oil
• onion

Instructions

1. 1 Combine 2 cups water, lentils, cumin, garlic powder, and 1 teaspoon salt in a pot over medium heat; bring to a simmer. Reduce heat to low; cook until lentils begin to soften, 20 to 30 minutes.
2. 2 Stir rice, remaining 3/4 cup water, remaining 1 teaspoon salt, and olive oil into lentils. Cover pot; continue cooking until lentils and rice tender, about 40 minutes more.
3. 3 Heat vegetable oil in a skillet over medium heat. Add onions; cook and stir until browned, 7 to 10 minutes. Top rice and lentil mixture with onions; serve.

By Osiris Rodizer

Ingredients

• ✓ lentil
• white rice
• water
• salt
• water
• salt
• vegetable oil
• onion
• saffron
• water
• date
• raisin

Instructions

1. 1 Place rice in a bowl, and cover with water. Soak rice for about 3 hours, and drain off water. Bring rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 10 minutes. Drain liquid from rice, and set rice aside.
2. 2 Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.
3. 3 Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry onions, frequently stirring, until golden brown, about 20 minutes. Set onions aside. Dissolve saffron in 1/3 cup of hot water, and set aside.
4. 4 In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half of rice to cover the bottom of the pot. Top rice with lentils, and cover lentils with remaining rice. Reduce heat to low, cover the pot, and cook until rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour saffron water over rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.
5. 5 To serve, spoon polo into a serving dish, and peel off and place pieces of crusty rice layer on top of polo. Decorate polo with dates, raisins, and fried onions.

By xxxx

Ingredients

• ✓ lentil
• olive oil
• onion
• garlic
• carrot
• tomato paste
• chile pepper
• salt
• water
• salt
• black pepper
• greek yogurt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
2. 2 Meanwhile, combine water and lentils in a saucepan; bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season with salt and black pepper. Cool to room temperature.
3. 3 Serve carrots and lentils with a spoonful of Greek yogurt.

By Ellen Janet Nestler

Ingredients

• ✓ lentil
• greek yogurt
• black pepper
• salt
• flour
• spinach
• linguine pasta
• mint
• cilantro
• parsley
• scallion
• vegetable stock
• turmeric
• garlic
• yellow onion
• mint
• red onion
• olive oil
• kidney bean
• chickpea

Instructions

1. 1 Place chickpeas and kidney beans into a large container; cover with several inches of cool water. Let stand 8 hours to overnight; drain.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
3. 3 Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
4. 4 Stir scallions, parsley, cilantro, mint, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
5. 5 Stir 1/2 of the spinach into the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
6. 6 Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
7. 7 Serve soup with yogurt and fried red onions.

By AlliePeacock

Ingredients

• ✓ lentil
• black pepper
• salt
• honey
• lemon
• olive oil
• sumac
• flat-leaf parsley
• green onion
• chive
• red onion
• raisin
• cranberry
• red bell pepper
• cucumber
• roma tomato
• water
• couscous
• olive oil

Instructions

1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Ingredients

• ✓ lentil
• water
• cream of coconut
• curry paste
• salt

Instructions

1. 1 Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

By MELANIESAYSHI

Ingredients

• ✓ lentil
• water
• wild rice
• vegetable broth
• mixed vegetable
• milk
• american cheese

Instructions

1. 1 Rinse and sort lentils, discarding any debris or blemished lentils.
2. 2 Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
3. 3 Using a medium saucepan cook rice according to package directions.
4. 4 In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

By CORWYNN DARKHOLME

Ingredients

• ✓ lentil
• turkey sausage
• onion
• green bell pepper
• rice
• chicken broth

Instructions

1. 1 In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

By jill

Ingredients

• ✓ lentil
• vegetable oil
• onion
• tomato
• chili seasoning mix
• goat cheese
• feta cheese

Instructions

1. 1 Heat oil in large skillet on medium heat. Add onion; cook and stir 2 to 3 minutes or until translucent.
2. 2 Stir in lentils, tomatoes and Seasoning Mix. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
3. 3 Spoon into serving bowl. Sprinkle with cheese.

By McCormick Spice

Ingredients

• ✓ lentil
• water
• potato
• red bell pepper
• onion
• garlic
• salt
• black pepper
• cilantro
• green onion

Instructions

1. 1 Combine water and lentils in a saucepan over medium heat; bring to a boil and cook for about 20 minutes.
2. 2 Stir potato, red bell pepper, onion, garlic, salt, and pepper into lentils; continue cooking until potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.

By diaznanc

Ingredients

• ✓ lentil
• water
• bay leaf
• onion
• bacon
• garlic powder

Instructions

1. 1 Rinse lentils well under cold running water. Drain and transfer to a slow cooker. Pour in water until water level is twice as high as lentils. Add bay leaf and set slow cooker to High.
2. 2 Meanwhile, heat onion and bacon in a skillet over medium heat. Cook until bacon is crispy, 5 to 10 minutes. Season with garlic powder and transfer bacon-onion mixture to the slow cooker.
3. 3 Cook on High until lentils are tender, about 5 hours.

By Jen Vanleeuwen

Ingredients

• ✓ lentil
• water
• carrot
• onion
• jalapeno pepper
• garlic
• panko bread crumb
• egg
• olive oil
• salt
• italian seasoning

Instructions

1. 1 Combine water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer for 15 minutes. Add carrots, onion, jalapeno pepper, and garlic to lentils; cook until lentils are tender, about 15 minutes more. Remove saucepan from heat and slightly cool lentil mixture.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease an oven-proof wire rack.
3. 3 Mix bread crumbs, eggs, olive oil, salt, and Italian seasoning in a bowl; add lentil mixture and stir until well combined. Form mixture into 6 to 8 patties and place on the prepared wire rack; refrigerate for 15 minutes.
4. 4 Place wire rack with patties onto a baking sheet.
5. 5 Bake in the preheated oven until burgers are firm, about 20 minutes.

By kelly4545

Ingredients

• ✓ lentil
• active dry yeast
• water
• olive oil
• salt
• honey
• whole wheat flour
• barley flour
• soy flour
• millet flour
• rye flour

Instructions

1. 1 Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. 2 Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
3. 3 Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

By MARBALET

Ingredients

• ✓ lentil
• chicken broth
• onion
• tomato paste
• garlic
• cumin

Instructions

1. 1 Bring chicken broth, lentils, onion, tomato paste, garlic, and cumin to a boil in a large saucepan over medium heat. Reduce the heat, cover, and simmer until lentils are soft, 30 to 45 minutes.

By Molly

Ingredients

• ✓ lentil
• beef bouillon granules
• onion
• split pea
• macaroni
• barley
• long-grain white rice
• pasta

Instructions

1. 1 Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
2. 2 Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
3. 3 Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

By Star Pooley

Ingredients

• ✓ lentil
• olive oil
• cayenne pepper
• salt
• black pepper
• parsley

Instructions

1. 1 Heat oil in a skillet over medium heat. Pour in lentils; cook and stir constantly until plump and coated with oil, about 5 minutes. Stir in cayenne pepper, salt, and pepper until lentils are brown around the edges, 5 to 7 minutes. Mix in parsley; remove popped lentils from pan and serve.

By Megan Olson

Ingredients

• ✓ lentil
• water
• chicken bouillon granules
• ham bone
• celery
• carrot
• green bell pepper
• onion
• marjoram
• bay leaf

Instructions

1. 1 Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
2. 2 Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
3. 3 Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.

By soupysales

Ingredients

• ✓ lentil
• olive oil
• onion
• mushroom
• zucchini
• garlic
• water
• tomato sauce
• tomato paste
• white sugar
• water

Instructions

1. 1 In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
2. 2 Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
3. 3 Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

By Jill