Ingredients
Serves 4
½ cup dried lentils
4 cups water
2 bay leaves
1½ cups diced onions
2 cloves garlic, minced
1 Tbsp dried basil
¼ cup red wine
3 cups chopped red capsicum
1 Tbsp balsamic vinegar
salt and pepper to tast
2½ oz uncooked pasta per person
¼ cup fresh basil for garnish
Method
Rinse and sort lentils. Boil water, add lentils and bay leaves and simmer until lentils are tender but not lost their shape. Strain and remove bay leaves.
Combine onions, garlic and dried basil and braise in red wine. Add capsicum and let stew until soft, about 25-30 mins. Transfer to a food processor and purée until smooth. Stir lentils into the sauce, add vinegar, salt and pepper to taste.
Serve over cooked (al dente) pasta and garnish with fresh basil.