Recipe - Pasta With Lentil And Apricot Sauce

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.

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