Lentil and mushroom cannelloni
Ingredients for two servings
10 pieces of cannelloni pasta
6 tsp brown lentils
½ cup chopped mushrooms
¼ cup fresh porcini mushrooms
10 spoons of tomato sauce
grated cheese for sprinkling
salt and pepper
onion powder, garlic powder
Wash the lentils, cover with water, add a pinch of salt and cook for about 20 minutes.
Meanwhile, chop the mushrooms and fresh porcini.
Oil a skillet, add the chopped mushrooms, a pinch of salt, and simmer them a few minutes over medium heat until they start to release their moisture.
Season with ground pepper, onion and garlic powder.
If you use dry porcini mushrooms, soak them in water at least 30 minutes before using.
Add the cooked lentils, pour in a little water and continue to simmer for another ten minutes.
Let cool down and use the mixture to fill the cannelloni pasta.
Add a bit of water and flour to the remaining lentils and blend them to a creamy sauce, pour the sauce over the filled cannelloni.
Top each cannelloni with a tablespoon of tomato sauce.
Cover the baking pan tightly with aluminum foil, and bake at 180C about twenty minutes.
Towards the end of baking remove the foil, sprinkle with grated cheese, return to oven and bake until golden brown.