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Pasta with Red Pepper and Lentil Sauce
1/2 c Dried lentils 4 c Water 2 Bay leaves 1 1/2 c Diced onions 2 Cloves garlic, minced Considerably more, at least 4 or 5> 1 tb Dried basil 1/4 c Plus 2 tablespoons burgandy Or other red wine 2 c Chopped sweet red bell Peppers 1 ts Balsamic vinegar 1 ea Salt to taste 1 ea Freshly ground black pepper 2 1/2 oz Uncooked pasta per person 1/4 c Freshly chopped basil for Garnish 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 choip 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 til smooth. Stir the lentils into the sauce, |
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