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Before you jump to Lentil and jackfruit cannelloni recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Beneficial With Regard To Your Health.
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We hope you got insight from reading it, now let’s go back to lentil and jackfruit cannelloni recipe. To cook lentil and jackfruit cannelloni you need 25 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Lentil and jackfruit cannelloni:
- Take 1 can jackfruit
- You need 1 can green lentils
- Get 1 onion finely chopped
- You need 1 clove garlic crushed
- Prepare 1 stalk celery finely chopped
- You need Half a courgette finely chopped
- You need 1 tsp oregano
- Use 2 tbsp tomato purée
- You need 2 large tomatoes chopped
- Provide 250 ml vegetable stock
- Prepare 1 tbsp Worcestershire sauce
- Get 12 cannelloni tubes
- You need Tomato sauce
- Provide 1 onion finely chopped
- Get 2 cloves garlic crushed
- Prepare 1 tin plum tomatoes
- Take 1 tbsp tomato purée
- Prepare 3 sprigs fresh oregano
- You need Small handful basil leaves
- Provide 1 tsp sugar
- Get Layers / topping
- Get Swiss chard (spinach would work too)
- Prepare 50 g feta cheese
- Provide 300 ml creme fresh
- Get 3 handfuls grated Parmesan
Instructions 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.
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