Name: Pasta with Lentil And Apricot Sauce
Ingredients: 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; Tagliatelle; (50 g per person); 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Veg3, Vegetarian	4	servings

INGREDIENTS

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
		Tagliatelle; (50 g per person)
		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

INSTRUCTIONS

SAUCE
TO SERVE
GARNISH
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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