Instructions: 1. Rinse the lentils well, removing chafe as it rises in the bowl. Add the lentils to a sauce pan with cold water, salt substitute, oil, asafetida (if using) and powdered butter buds. Warm on lowest heat, cover, do not boil or remove cover for 15 minutes.

2. MEANWHILE, place cut onion into a sieve and rinse under hot tap water. This reduces some of the acidity in the onion. Set aside to drain. Mash the garlic.

3. After the 15 minutes, when the LENTILS are almost tender but not so soft that they can be mashed, add the onion, garlic, tomatoes with juice, parsley, herbs, salt, sugar, a few grinds of pepper and paprika. Simmer on lowest heat, covered but offset to allow a crack for steam to escape. Simmer for 45 minutes.

4. Remove from heat and let cool for 15 minutes. Puree; add water to thin to desired consistency or yield.

5. Return to the saucepan and reheat on lowest heat. Season to taste with salt, pepper and sugar and add a pinch of cayenne pepper or red pepper flakes. Add more paprika if you want more color. Serve hot over stuffed peppers; potatoes or root vegetables; pasta; nut roast; Turkey-meat-loaf; savory tarts like calzone or use as a pizza sauce.

Thinned to yield 6 cups: 1 point per cup.

Store in a tight-lid container for up to two weeks in the refrigerator. Reheat as needed.

EDITS: Ingredient changes made to Jeanne Tiberios recipe include: More lentils, fewer tomatoes, added sugar, extra virgin olive oil, increased the herbs. Preparation changes: blanched the onion to remove acidity; added ingredients to half-cooked lentils; steeped the sauce for a longer time.

Description: "red lentil gravy for pasta and calzone"

Yield: 4 Cups
Start to Finish Time:
"0:35"

NOTES : The lentils successfully cut the acidity of the tomato and onion sauce. The taste was on the mark for the store-bought calzone filled with artichoke, mushroom and cheese. We both relished the depth of flavors. Two detractions. Color: we both agree it needs more. Texture: thats a personal thing. I liked the smooth puree but Bob wanted more "chunks and bites." Variation: Add diced tomatoes after pureeing to add texture and color.

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