Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lentil and jackfruit cannelloni. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Prepare the filling by frying off the onion, celery, garlic and courgette until soft. Remove from the heat and set aside to cool. By using our services, you agree to our Cookie Policy and Terms of Service.
Lentil and jackfruit cannelloni is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Lentil and jackfruit cannelloni is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook lentil and jackfruit cannelloni using 25 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lentil and jackfruit cannelloni:
- Prepare 1 can jackfruit
- Take 1 can green lentils
- Get 1 onion finely chopped
- Take 1 clove garlic crushed
- Get 1 stalk celery finely chopped
- Make ready Half a courgette finely chopped
- Get 1 tsp oregano
- Take 2 tbsp tomato purée
- Get 2 large tomatoes chopped
- Take 250 ml vegetable stock
- Take 1 tbsp Worcestershire sauce
- Make ready 12 cannelloni tubes
- Take Tomato sauce
- Take 1 onion finely chopped
- Prepare 2 cloves garlic crushed
- Prepare 1 tin plum tomatoes
- Make ready 1 tbsp tomato purée
- Get 3 sprigs fresh oregano
- Make ready Small handful basil leaves
- Prepare 1 tsp sugar
- Make ready Layers / topping
- Prepare Swiss chard (spinach would work too)
- Get 50 g feta cheese
- Prepare 300 ml creme fresh
- Get 3 handfuls grated Parmesan
Add stock and tomatoes, bring to boil. These lentil recipes are anything but plain. Plus, they're super easy to make. Toss the lentils with apple, celery, parsley, and lemon juice for a refreshing, crisp side that perks up the roast pork.
Steps to make Lentil and jackfruit cannelloni:
- Prepare the filling by frying off the onion, celery, garlic and courgette until soft. Then add the remaining ingredients, cover with a lid and cook for 30 minutes until the jackfruit is soft and flaking. Remove from the heat and set aside to cool.
- Preheat the oven to 180 degrees centigrade. Then prepare the tomato sauce by frying off the onion and garlic in 1 tbsp olive oil until soft. Add the plum tomatoes (break up with a spoon) and rinse the can with water and tip into the pan. Add the tomato purée, herbs and sugar and cook for 10 - 15 minutes. Season to taste.
- Make the white sauce by mixing 2 handfuls of grated Parmesan cheese and half a teaspoon of nutmeg, into the creme fraiche.
- Line the base of a high sided baking dish with chard leaves. Then fill the cannelloni tubes with the lentil mixture and lay the filled tubes on top of the chard. Next add a layer of tomato sauce and a sprinkling of feta cheese.
- Add another layer of chard, tomato sauce and top with the creme fraiche another handful of Parmesan cheese.
- Bake in the oven for 40 minutes, until the top is brown.
Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. This recipe features butter beans in an incredible white wine, tomato and herb sauce, cooked in the Instant Pot (electric pressure cooker). Typically this recipe of Greek baked beans would be a huge labour of love, taking hours from when the beans are soaked to boiling to baking in the oven. Slice the jackfruit and set aside.
So that is going to wrap it up for this special food lentil and jackfruit cannelloni recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
