Try this Pasta with Lentil And Apricot Sauce recipe, or contribute your own.
Suggest a better description1. 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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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 4 servings | ||
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Calories: 39 | ||
Calories from Fat: 26 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1169mg | 40 % | |
Potassium 53.5mg | 1 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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