Pasta With Red Pepper And Lentil Sauce

Recipe Ingredients

1/2 cup	118ml	Dried lentils
4 cups	948ml	Water
2		Bay leaves
1 1/2 cups	93g / 3.3oz	Diced onions
2		Garlic - minced
1 tablespoon	15ml	Dried basil
1/4 cup	59ml	Plus 2 tablespoons burgundy
		OR other red wine
2 cups	292g / 10oz	Chopped sweet red bell
		Peppers
1 teaspoon	5ml	Balsamic vinegar
1		Salt to taste
1		Freshly ground black pepper
2 1/2 oz	71g	Uncooked pasta per person
1/4 cup	36g / 1.3oz	Freshly chopped basil for
		Garnish

Recipe Instructions

Rinse and sort lentils, boil the 4 cups water, add lentils and bay leaves, simmer until lentils are tender but have not lost their shape. Strain and remove the bay leaves.

Combine onions, garlic, and dried basil and braise them in the red wine. Seed, core and chop the red peppers and add to the onions. Let them stew with the onions until they are soft, about 25 to 30 minutes. Then transfer these veggies to a blender or food processor and puree until smooth. Stir the lentils into the sauce, <do not puree the lentils> Add vinegar, add salt and pepper to taste.

Cook pasta according to package directions, <no salt or oil> to al dente. Drain and serve with save. Garnish with chopped basil.

Source:
Molly Walsh

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