| 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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