Fatfree Pasta With Red Pepper And Lentil Sauce

Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

1/2 cup dried lentils
4 cups water
2 pieces bay leaves
1 1/2 cups diced onions
2 cloves garlic
1 tablespoons dried basil
1/2 cup burgandy OR other red wine
2 cups chopped sweet red bell peppers
1 teaspoon balsamic vinegar
1 teaspoon salt to taste
1 teaspoon freshly ground black pepper
2 1/2 ounces uncooked pasta per person
1/4 cup freshly chopped basil for garnish
 

Preparation:

Rinse and sort lentils, boil the 4 cups water, add lentils and bay leaves, simmer until lentils are tender but have not lost their shape. Strain and remove the bay leaves. Combine onions, garlic, and dried basil and braise them in the red wine. Seed, core and choip the red peppers and add to the onions. Let them stew with the onions until they are soft, about 25 to 30 minutes. Then transfer these veggies to a blender or food processor and puree til smooth. Stir the lentils into the sauce, to al dente. Drain and serve with save. Garnish with chopped basil.