Leave to settle for 15 minutes, 2. Add the salt, Pepper and pine-nuts and mix at low speed. Add the parsley and some freshly grated vegetarian parmesan cheese to the desired texture and taste. Serve Pesto tossed with new potatoes. Place all the lentils in a large saucepan with the water.
Half cover and bring to the boil.
Boil rapidly for 10 minutes, then cover and simmer gently for a further 10 minutes. Gently fry the onion in the oil for 5 minutes. Add the onion, garlic, tomato juice, apricots and stock cubes to the saucepan. Cover and simmer gently for 15 minutes stirring occasionally. Cook pasta as directed on the packet.