Pasta With Red Pepper & Lentil Sauce
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Pasta With Red Pepper & Lentil Sauce
  Pasta    Pepper    Lentils    Sauces  
Last updated 6/12/2012 12:48:43 AM. Recipe ID 9895. Report a problem with this recipe.
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      Title: Pasta with red pepper & lentil sauce
 Categories: Digest, Mar95
      Yield: 1 Servings
 
    1/2 c  Dried lentils
      4 c  Water
      2    Bay leaves
  1 1/2 c  Diced onions
      2    Cloves garlic, minced 
      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, 
  
  Add vinegar, add salt and pepper to taste.
  
  Cook pasta according to package directions,  to al
  dente. Drain and serve with save. Garnish with chopped basil.
  
  Serving size - 1/2 cup sauce + 1 cup pasta - 345 calories 0.9 grams
  total fat, 0.1 grams sat fat, 0 milligrams cholesterol
  




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Recipe ID 9895 (Apr 03, 2005)

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