Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           dried lentils
   4      cups          water
   2                    bay leaves
   1 1/2  cups          diced onions
   2      cloves        garlic or 4 or 5
   1      tablespoon    dried basil
     1/4  cup           plus 2 tablespoons burgandy
                        OR other red wine
   2      cups          chopped sweet red bell peppers
   1      teaspoon      balsamic vinegar
   1                    salt to taste
   1                    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.