Pasta with Red Pepper & Lentil Sauce
Yield
4 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
lentils
dried |
|
| 4 | cups |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 1 ½ | cups |
onions
diced |
|
| 2 | cloves |
garlic
|
|
| 1 | tablespoon |
basil
dried |
|
| ¼ | cup |
burgundy wine
or other red wine, plus 2 tablespoons |
* |
| 2 | cups |
sweet red bell peppers
chopped |
|
| 1 | teaspoon |
balsamic vinegar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 ½ | ounces |
pasta
uncooked, per person |
|
| ¼ | cup |
basil
freshly chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
lentils
dried |
|
| 946 | ml |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 355 | ml |
onions
diced |
|
| 2 | cloves |
garlic
|
|
| 15 | ml |
basil
dried |
|
| 59 | ml |
burgundy wine
or other red wine, plus 2 tablespoons |
* |
| 473 | ml |
sweet red bell peppers
chopped |
|
| 5 | ml |
balsamic vinegar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 72.3 | ml/g |
pasta
uncooked, per person |
|
| 59 | ml |
basil
freshly chopped, for garnish |
*
|
Directions
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 purée til smooth.
Cook pasta according to package directions, to al dente. Drain and serve with save. Garnish with chopped basil.
