Pasta With Lentil and Apricot Sauce
Ingredients
100 grams continental lentils
100 grams red split lentils
900 mls water
1 medium onion, chopped
45 mls olive oil
15 mls garlic, crushed
300 mls vegetable juice, (or tomato juice)
100 grams dried apricots, quartered
2 vegetable stock cubes, crumbled
salt and freshly ground black pepper to taste
50 grams Tagliale, per person
finely grated zest of 1 lemon
45 mls pine kernels, chopped
1 clove garlic, crushed
1 pinch sea salt
5 mls olive oil
15 grams fresh tarragon, chopped
Preparation
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 to taste.
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.
Tools
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Yield:
4.0 servings
Added:
Friday, December 10, 2010 - 1:02am
