Red Lentil Sauce

3/4 cup red lentils
1/2 cup minced onion
2 tsp minced garlic
4 1/2 cups defatted chicken stock (or vegetable stock or water)

Carefully pick over and rinse lentils.

Add onion and garlic to a deep saucepan and saute in oil until very soft but not browned.

Add lentils and stock or water and bring to a boil. Reduce heat, cover and simmer gently for 20 to 25 minutes or until lentils are very tender.

Puree mixture with an upright or immersion blender adding stock or water to yield desired thickness. Season to taste with salt and pepper.

This recipe yields about 2 cups of sauce

Comments: This is a healthy, almost non-fat "sauce" that uses pureed lentils to give it richness and body. You can use other lentils too, such as, white, black, green or common brown. You can add seasonings and flavorings of your choice, such as, a good toasted curry powder, chopped herbs, ground pure chile powder, etc.