Pasta with lentil and apricot sauce

Yield: 4 servings

Measure Ingredient
100 grams Whitworths continental lentils
100 grams Whitworths red split lentils
900 millilitres Water
1 medium Onion; chopped
45 millilitres Olive oil
15 millilitres Garlic; crushed
300 millilitres Vegetable juice; (or tomato juice)
100 grams Whitworths dried apricots; quartered
2 \N Vegetable stock cubes; crumbled
\N \N Lemon juice
\N \N Salt and freshly ground black pepper to
\N \N ; taste
\N \N Tagliatelle; (50 g per person)
\N \N Finely grated zest of 1 lemon
45 millilitres Pine kernels; chopped
1 \N Clove garlic; crushed
1 pinch Sea salt
5 millilitres Olive oil
15 grams Fresh tarragon; chopped

SAUCE

TO SERVE

GARNISH

1. Place all the lentils in a large saucepan with the water. Half cover and bring to the boil. Boil rapidly for 10 minutes, then cover and simmer gently for a further 10 minutes.

2. Gently fry the onion in the oil for 5 minutes.

3. Add the onion, garlic, tomato juice, apricots and stock cubes to the saucepan. Cover and simmer gently for 15 minutes stirring occasionally.

Season.

4. Cook pasta as directed on the packet.

5. Stir together the garnish ingredients.

6. Serve pasta with sauce, and sprinkle liberally with the tarragon garnish.

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