Pasta With Lentil and Apricot Sauce
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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
lemon juice
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.