John Myers
Vegetarian Lentil Cannelloni
The perfect vegetarian lentil cannelloni recipe with a picture and simple step-by-step instructions.
- 10 piece Cannelloni
- 2 cups Red lenses
- 5 Nuggets Frozen spinach leaves
- 200 g Ricotta
- 100 g Parmesan
- 25 g Pine nuts
- 5 piece Tomatoes
- 5 Toes Garlic
- 3 piece Shallots
- Salt pepper
- Extra virgin olive oil
- Tomato paste
- White wine vinegar
- Honey
- Rose hot paprika powder
- Thyme
- Basil
- Slowly simmer the lentils with two cups of water (be careful not to disintegrate). Finely chop two shallots and place in a pan with a little olive oil. Chop the pine nuts and add them as well. Let everything sauté briefly. Add the cooked red lentils to the pan. Add the spinach and fry everything together briefly. Squeeze three cloves of garlic and season with salt and pepper. Put the mixture in a bowl and mix with 125 g ricotta, 50 g grated Parmesan and fresh thyme. Add a small dash of olive oil and season again to make sure everything is good.
- Pour the mixture into the cannelloni and then place them in a baking dish coated with olive oil.
- Blanch, peel and dice the tomatoes. Put some olive oil in a pan, dice a shallot and add it. Briefly steam the shallot until translucent and caramelize with a little honey. Deglaze the whole thing with a dash of white wine vinegar. Add the diced tomatoes and season with salt so that the water can drain out better. Add a little water and tomato paste and let everything boil down nicely. If you have a Parmesan rind left over, you can add it to the sauce, it adds some flavor and you don’t have to throw the rind away unused. Squeeze in two cloves of garlic, season with salt, pepper and hot pepper to taste. Finally add approx. 75 g of ricotta and possibly a little more water, depending on the consistency. Season the sauce again to taste and then distribute it over the cannelloni.
- Chop a handful of basil and sprinkle over the cannelloni. Grate the rest of the Parmesan and sprinkle on top as well. Baked everything at 180 degrees for about 60 minutes.
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