Pasta with Red Pepper and Lentil Sauce
| Yield: | 1 Servings |
| Categories: | Fat-Free |
| 1/2 | c | Dried lentils |
| 4 | c | Water |
| 2 | Bay leaves | |
| 1 1/2 | c | Diced onions |
| 2 | Cloves garlic, minced <I use | |
| Considerably more, at least | ||
| 4 or 5> | ||
| 1 | tb | Dried basil |
| 1/4 | c | Plus 2 tablespoons burgandy |
| Or other red wine | ||
| 2 | c | Chopped sweet red bell |
| Peppers | ||
| 1 | ts | Balsamic vinegar |
| 1 | Salt to taste | |
| 1 | Freshly ground black pepper | |
| 2 1/2 | oz | Uncooked pasta per person |
| 1/4 | c | Freshly chopped basil for |
| Garnish |
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