Lentil Cannelloni
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 cannelloni
- 200 g lentils
- 3 large carrot (s)
- 1 tablespoon vegetable stock powder
- 2 medium onion (s)
- 1 tablespoon balsamic vinegar
- 3 tablespoon mustard
- 500 ml tomatoes, happened
- 250 ml soy cream (soy cream cuisine)
- 5 basil leaves
- Tomato paste
- 250 g cheese, rated, e.. Edammer
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sweat the lentils in oil. Dice the carrots and onions and add to the lentils. Cover the vegetables with water and add a spoonful of broth. Simmer until the lentils are soft. In that time the tomato sauce can be prepared.
- Chop the basil and place in a saucepan with the tomatoes and bring to the boil. Add the soy cream and season with salt and pepper, add a little of the lentil broth as well, but be careful not to make the sauce too runny.
- When the lentils are soft, pour off some of the liquid so that the lentils are only half covered. Stir in the balsamic vinegar, mustard and tomato paste. A viscous mass should result. Season with salt and pepper.
- Fill the cannelloni with the lentil mixture and place in a baking dish. It is best to place it upright in the baking dish, then fill it and then lie down, it does not smear and is quick. Pour the tomato sauce over the cannelloni and sprinkle with the cheese.
- Preheat the oven to 200 ° and leave the cannelloni in the oven for a good half an hour, preferably after half an hour check how the cheese looks and whether the cannelloni are done.
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