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. |
