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Ингредиенты
- 100 gm Whitworths continental lentils
- 100 gm Whitworths red split lentils
- 900 ml Water
- 1 med Onion, minced
- 45 ml Extra virgin olive oil
- 15 ml Garlic, crushed
- 300 ml Vegetable juice, (or possibly tomato juice)
- 100 gm Whitworths dry apricots, quartered
- 2 x Vegetable stock cubes, crumbled
- Â Â Lemon juice
- Â Â Salt and freshly grnd black pepper to taste
- Â Â Tagliatelle, (50 g per person)
- Â Â Finely grated zest of 1 lemon
- 45 ml Pine kernels, minced
- 1 x Clove garlic, crushed
- 1 pch Sea salt
- 5 ml Extra virgin olive oil
- 15 gm Fresh tarragon, minced
Инструкции
- 1. Place all the lentils in a large saucepan with the water. Half cover and bring to the boil. Boil rapidly for 10 min, then cover and simmer gently for a further 10 min.
- 2. Gently fry the onion in the oil for 5 min.
- 3. Add in the onion, garlic, tomato juice, apricots and stock cubes to the saucepan. Cover and simmer gently for 15 min 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 463g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 104 | 71% |
| Total Fat 11.79g | 15% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 729mg | 30% |
| Potassium 310mg | 9% |
| Total Carbs 10.15g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.64g | 3% |
| Protein 1.78g | 3% |
