Celebrity
Recipes
from
National Vegetarian Week, 18-25 May, 1996
From Whitworths
Dried Foods
Serves 3-4
Sauce
100g
/ 4oz Whitworths continental lentils
100g / 4oz Whitworths red split lentils
900ml / 1½ pints water
1 medium onion, chopped
45ml / 3tbsp olive oil
15ml / 1tbsp garlic, crushed
300ml / ½ pint vegetable juice (or tomato juice)
100g / 4oz Whitworths dried apricots, quartered
2 vegetable stock cubes, crumbled
lemon juice
salt and freshly ground black pepper to taste
To
Serve
Tagliatelle
(50g / 2oz per person)
Garnish
finely
grated zest of 1 lemon
45ml
/ 3tbsp pine kernels, chopped
1 clove
garlic, crushed
pinch
sea salt
5ml
/ 1tsp olive oil
15g
/ ½oz fresh tarragon, chopped
1. Place all the lentils in a large saucepan with the water. Half
cover and bring to the boil. Boil rapidly for 10 minutes, then cover
and simmer gently for a further 10 minutes.
2.
Gently fry the onion in the oil for 5 minutes.
3.
Add the onion, garlic, tomato juice, apricots and stock
cubes to the saucepan.
Cover and simmer gently for 15 minutes 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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