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Pasta With Red Pepper And Lentil Sauce
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This recipe makes a great main entree or even a side dish to complement fish or another vegetarian dish.

Serves: 4

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Sephardic Parve Entree

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1/2 cup dried lentils
4 cups water
2 bay leaves
1 1/2 cups diced onions
4 cloves garlic
1 tbl. dried basil
1/4 cup plus 2 tbl. red wine
2 cups red bell peppers, chopped
1 tsp. balsamic vinegar
salt and freshly ground black pepper to taste
10 oz ounces pasta of your choice
1/4 cup basil, freshly chopped


  1. Rinse and sort lentils
  2. Boil the 4 cups water, add lentils and bay leaves, and simmer until the lentils are just tender.
  3. Strain and remove the bay leaves.
  4. Combine onions, garlic, and dried basil and braise them in the red wine.
  5. Seed and chop the red peppers and add to the onions.
  6. Let them stew with the onions until they are soft, about 25 to 30 minutes.
  7. Transfer to a blender or food processor and puree until smooth.
  8. Stir the lentils into the sauce.
  9. Add vinegar, add salt and pepper to taste.
  10. Prepare pasta according to package directions, al dente.
  11. Serve garnished with chopped basil.

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