Canned diced tomatoes come in a range of seasonings, so you could easily switch gears in this recipe and substitute another type of canned tomato, such as Mexican-style.
3 cups water
3/4 cup lentils, picked over and rinsed
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/3 cup ditalini or elbow macaroni
1 cup shredded carrots
1/4 cup red wine vinegar
1 tablespoon olive oil
1 can (14 1/2 ounces) diced tomatoes with basil
1 In a large saucepan, bring the water to a boil over high heat. Add the lentils, salt, and sage, and cook for 15 minutes.
2 Add the pasta and carrots, and cook until the lentils and pasta are tender, about 10 minutes. Drain any remaining liquid.
3 Meanwhile, in a large bowl, whisk together the vinegar and oil. Stir in the tomatoes.
4 Add the drained lentil-pasta mixture and toss to combine. Serve warm. Makes 6 servings
total fat 2.7g
saturated fat 0.4g
dietary fiber 9g
good source of: beta carotene, fiber, folate, thiamin, vitamin B6, vitamin C
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.