Recipe for Pasta with Lentil and Apricot Sauce

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Yield:

4 servings

Ingredients:

Amount	Ingredient
	SAUCE ----------------
100 gm	Whitworths continental lentils
100 gm	Whitworths red split lentils
900 ml	Water
1 med	Onion, chopped
45 ml	Olive oil
15 ml	Garlic, crushed
300 ml	Vegetable juice, (or tomato juice)
100 gm	Whitworths dried apricots, quartered
2 x	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 x	Clove garlic, crushed
1 pch	Sea salt
5 ml	Olive oil

Instructions:

Instructions: 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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