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Receta Pasta With Lentil And Apricot Sauce

by Global Cookbook

Ingredientes

100 gm Whitworths continental lentils 100 gm Whitworths red split lentils 900 ml Water 1 med Onion, minced 45 ml Extra virgin olive oil 15 ml Garlic, crushed 300 ml Vegetable juice, (or possibly tomato juice) 100 gm Whitworths dry apricots, quartered 2 x Vegetable stock cubes, crumbled

Lemon juice     Salt and freshly grnd black pepper to taste     Tagliatelle, (50 g per person)     Finely grated zest of 1 lemon 45 ml Pine kernels, minced 1 x Clove garlic, crushed 1 pch Sea salt 5 ml Extra virgin olive oil 15 gm Fresh tarragon, minced

Direcciones

1. Place all the lentils in a large saucepan with the water. Half cover and bring to the boil. Boil rapidly for 10 min, then cover and simmer gently for a further 10 min.
2. Gently fry the onion in the oil for 5 min.
3. Add in the onion, garlic, tomato juice, apricots and stock cubes to the saucepan. Cover and simmer gently for 15 min stirring occasionally.
4. Season.
5. Cook pasta as directed on the packet.
6. Stir together the garnish ingredients.
7. Serve pasta with sauce, and sprinkle liberally with the tarragon garnish.

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