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Practical Way to Serving Appetizing Lentil and jackfruit cannelloni

Wishing to eat Lentil and jackfruit cannelloni a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with clear procedures on cooking a Lentil and jackfruit cannelloni like a famous chef made.

Lentil and jackfruit cannelloni

We hope you got insight from reading it, now let's go back to lentil and jackfruit cannelloni recipe. You can have lentil and jackfruit cannelloni using 25 ingredients and 6 steps. Here is how you achieve that.

To cook an unforgettable Lentil and jackfruit cannelloni, here are the components needed:

  1. You need 1 can of jackfruit.
  2. You need 1 can of green lentils.
  3. Prepare 1 of onion finely chopped.
  4. Get 1 clove of garlic crushed.
  5. Get 1 stalk of celery finely chopped.
  6. Take Half of a courgette finely chopped.
  7. You need 1 tsp of oregano.
  8. You need 2 tbsp of tomato purée.
  9. Use 2 of large tomatoes chopped.
  10. Prepare 250 ml of vegetable stock.
  11. Take 1 tbsp of Worcestershire sauce.
  12. Provide 12 of cannelloni tubes.
  13. Get of Tomato sauce.
  14. Get 1 of onion finely chopped.
  15. Use 2 cloves of garlic crushed.
  16. Provide 1 tin of plum tomatoes.
  17. Get 1 tbsp of tomato purée.
  18. Get 3 sprigs of fresh oregano.
  19. Take of Small handful basil leaves.
  20. Use 1 tsp of sugar.
  21. Provide of Layers / topping.
  22. Prepare of Swiss chard (spinach would work too).
  23. Get 50 g of feta cheese.
  24. Prepare 300 ml of creme fresh.
  25. Use 3 handfuls of grated Parmesan.

After readying the components, next you are good to make your appetizing Lentil and jackfruit cannelloni by following the guidances below:

  1. 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..
  2. 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..
  3. Make the white sauce by mixing 2 handfuls of grated Parmesan cheese and half a teaspoon of nutmeg, into the creme fraiche..
  4. 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..
  5. Add another layer of chard, tomato sauce and top with the creme fraiche another handful of Parmesan cheese..
  6. Bake in the oven for 40 minutes, until the top is brown..

A rich sauce, creamy ricotta and lentils, the perfect mince alternative. A great all rounder and even better for lunch the next day. Heat a dash of oil in a saucepan and over medium heat cook the onion and garlic until soft. Melt the coconut oil in a very large saucepan over a medium heat. Mix in the mushrooms, garlic and chilli powder and cook for a.

Recipe : Lentil and jackfruit cannelloni

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