Hello, I’m Jane. Today, I’m gonna show you how to prepare lentil and jackfruit cannelloni recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lentil and jackfruit cannelloni Recipe
Lentil and jackfruit cannelloni is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Lentil and jackfruit cannelloni is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Take 1 can jackfruit
- Prepare 1 can green lentils
- Prepare 1 onion finely chopped
- Make ready 1 clove garlic crushed
- Make ready 1 stalk celery finely chopped
- Make ready Half a courgette finely chopped
- Make ready 1 tsp oregano
- Get 2 tbsp tomato purée
- Take 2 large tomatoes chopped
- Make ready 250 ml vegetable stock
- Get 1 tbsp Worcestershire sauce
- Prepare 12 cannelloni tubes
- Take Tomato sauce
- Make ready 1 onion finely chopped
- Take 2 cloves garlic crushed
- Prepare 1 tin plum tomatoes
- Prepare 1 tbsp tomato purée
- Take 3 sprigs fresh oregano
- Make ready Small handful basil leaves
- Take 1 tsp sugar
- Get Layers / topping
- Get Swiss chard (spinach would work too)
- Get 50 g feta cheese
- Make ready 300 ml creme fresh
- Take 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.
So that’s going to wrap this up for this distinctive dish lentil and jackfruit cannelloni recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
