Lentil cannelloni

Ingredients for 4 servings:

• 12 cannelloni
• 200 g lentils
• 3 large carrots
• 1 tbsp vegetable stock powder
• 2 m.-sized onion(s)
• 1 tbsp balsamic vinegar
• 3 tbsp mustard
• 500 ml tomatoes, pureed
• 250 ml soy cream (Soy Cream Cuisine)
• 5 basil leaves
• Tomato paste
• 250 g cheese, grated, e.g. Edammer
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

simple and vegetarian

Sauté the lentils in oil. Dice the carrots and onions and add them to the lentils. Cover the vegetables with water and add a spoonful of broth. Simmer until the lentils are tender. In the meantime, you can prepare the tomato sauce. Chop the basil and add it to a pot with the passata and bring to a boil. Add the soy cream and season with salt and pepper. Add a little of the lentil broth, but be careful that the sauce doesn’t become too runny. When the lentils are tender, drain some of the liquid; the lentils should only be half covered. Stir in the balsamic vinegar, mustard, and tomato paste. It should form a thick mixture. Season with salt and pepper. Fill the cannelloni with the lentil mixture and place in a baking dish. It’s best to place them upright in the baking dish, then fill and then lay them down; this avoids mess and cooks quickly. Pour the tomato sauce over the cannelloni and sprinkle with cheese. Preheat the oven to 200° and leave the cannelloni in the oven for about half an hour. It’s best to check after half an hour how the cheese looks and whether the cannelloni are cooked through.