Pasta With Lentil And Apricot Sauce Recipe

• 100 gm Whitworths continental lentils
• 100 gm Whitworths red split lentils
• 900 ml Water
• 1 med Onion, minced
• 45 ml Extra virgin olive oil
• 15 ml Garlic, crushed
• 300 ml Vegetable juice, (or possibly tomato juice)
• 100 gm Whitworths dry apricots, quartered
• 2 x Vegetable stock cubes, crumbled
•     Lemon juice
•     Salt and freshly grnd black pepper to taste
•     Tagliatelle, (50 g per person)
•     Finely grated zest of 1 lemon
• 45 ml Pine kernels, minced
• 1 x Clove garlic, crushed
• 1 pch Sea salt
• 5 ml Extra virgin olive oil
• 15 gm Fresh tarragon, minced

Directions