400 g tagliatelle

For the sauce

200 g lentils
900 ml water
1 medium onion, chopped
3 tablespoons olive oil
2 cloves garlic, crushed
300 ml tomato juice
100 g dried apricots, quartered
vegetable stock
juice of 1 lemon
salt
ground black pepper

For the garnish

finely grated rind of 1 lemon
3 tablespoons pine kernels, chopped
1 clove garlic, crushed
salt
1 tablespoon ollive oil
15 g fresh tarragon, chopped

Place all the lentils in a large saucepan with water. Half cover and bring to a boil for 10 minutes, then cover and simmer gently for a further 10 minutes. Pre-heat oil in a pan and gently fry the onion. Add the onion, garlic, tomato juice, apricots and vegetable stock to the saucepan. Cover and simmer gently for 15 minutes, stirring occasionally. Season to taste. Cook pasta. Blend together the garnish ingredients. Serve pasta with sauce, and sprinkle with the garnish.