| 1 | 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. |
| 2 | Strain and remove the bay leaves. |
| 3 | combine onions, garlic, and dried basil and braise them in the red wine. |
| 4 | Seed, core and choip the red peppers and add to the onions. |
| 5 | Let them stew with the onions until they are soft, about 25 to 30 minutes. |
| 6 | Then transfer these veggies to a blender or food processor and puree til smooth. |
| 7 | Stir the lentils into the sauce, |
| 8 | add vinegar, add salt and pepper to taste. |
| 9 | cook pasta according to package directions, to al dente. |
| 10 | Drain and serve with save. |
| 11 | Garnish with chopped basil. |
| 12 | serving size - ?cup sauce + 1 cup pasta - 345 calories 0.9 grams total fat, 0.1 grams sat fat, 0 milligrams cholesterol |
