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Pasta with Lentil and Apricot Sauce




Source of Recipe


Vegetarian Society


List of Ingredients




Sauce
100g / 4oz Whitworths continental lentils
100g / 4oz Whitworths red split lentils
900ml / 1½ pints water
1 medium onion, chopped
45ml / 3tbsp olive oil
15ml / 1tbsp garlic, crushed
300ml / ½ pint vegetable juice (or tomato juice)
100g / 4oz Whitworths dried apricots, quartered
2 vegetable stock cubes, crumbled
lemon juice
salt and freshly ground black pepper to taste

To Serve

Tagliatelle (50g / 2oz per person)

Garnish

finely grated zest of 1 lemon
45ml / 3tbsp pine kernels, chopped
1 clove garlic, crushed
pinch sea salt
5ml / 1tsp olive oil
15g / ½oz fresh tarragon, chopped


Recipe



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.