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Pasta With Lentil And Apricot Sauce

Yield: 4 servings

Ingredients and directions for this recipe

-SAUCE-
100 g Whitworths continental
-lentils
100 g Whitworths red split lentils
900 ml Water
1 md Onion; chopped
45 ml Olive oil
15 ml Garlic; crushed
300 ml Vegetable juice; (or tomato
-juice)
100 g Whitworths dried apricots;
-quartered
2 Vegetable stock cubes;
-crumbled
Lemon juice
Salt and freshly ground
-black pepper to
; taste

TO SERVE
Tagliatelle; (50 g per
-person)

GARNISH
Finely grated zest of 1
-lemon
45 ml Pine kernels; chopped
1 Clove garlic; crushed
1 pn Sea salt
5 ml Olive oil
15 g Fresh tarragon; chopped

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.

See also:
Previous recipe Pasta With Leeks And Greens
Next recipe Pasta With Lentil And Red Pepper Sauce

Or try one of these recipes:
I Want More Jello
Special Roasted Chicken (from Julia's Cooking Show)+