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{{#seo:
|title=Lentil lasagne - A Thermomix recipe
|titlemode=replace
|keywords=#butter #cheese #lentils #lasagne #puylentils #nutmeg #onion #sauce #garlic #vegetablestock #groundcoriander
|hashtagrev=032020
|description=Lentils often sound boring, but used this way they are delicious especially if made with earthy Puy lentils (Lentilles vertes du Puy)
}}

Lentils often sound boring, but used this way they are delicious especially if made with earthy [[Puy lentils]] (Lentilles vertes du Puy)
{{recipesummary
|TotalCalories = 1777
|PortionCalories = 444
|DatePublished=26th September 2014
|Author=Chef
|ImageComment =
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 2 hours, 5 minutes
|PrepTime = 20 minutes
|CookTime = 1 hour, 45 minutes
|Image = [[Image:Lentil lasagne TM recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Prawn and crab is nicer''

3.4/5

😃

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
[[Image:Lentil lasagne2.jpg|thumb|300px|right|The interior]]
{{RecipeIngredients

| 350g [[Puy lentils]]
| 125g [[Parmigiano-Reggiano|Parmesan]] or [[Grana Padano]] cheese (for a vegetarian alternative, use Bookham's [[Twineham Grange cheese]])
| 30g [[Butter|butter]]
| 2 tablespoons [[Olive oil|olive oil]]
| 1 large [[Onion|onion]], thickly sliced
| [[Garlic]] to taste, thickly sliced
| 2 teaspoons [[Ground coriander|ground coriander]]
| 600g [[Vegetable Stock|vegetable stock]]
| Seasoning
| 40g [[Plain flour|plain flour]]
| 40g [[Butter|butter]]
| [[Freshly ground white pepper]]
| Freshly [[Ground|ground]] [[Nutmeg|nutmeg]] - use plenty
| 600g [[Milk|milk]]
| [[Lasagne]] sheets (use the ones that don't require cooking first)
| Extra [[Butter|butter]] for dotting (optional)
}}

===Method===
{{RecipeMethod

| Wash the [[Lentils|lentils]] and put them in a jug covered with [[Boiling|boiling]] water.
| Meanwhile cut the [[Cheese|cheese]] into chunks, add to the bowl '''6 seconds / Speed 10''''''Bold text'''
| Remove from the bowl and reserve
| Add the [[Butter|butter]], [[Oil|oil]], [[Onion|onion]] and [[Garlic|garlic]] to the TM bowl '''25 minutes / Speed 1 / Temp Varoma / Reverse blade / MC off''', but increase to '''Speed 2 for the last 10 minutes'''
| Drain the [[Lentils|lentils]] and add to the bowl '''2 minutes / Speed 2 / 100° C / Reverse blade / MC off'''
| Add the [[Coriander|coriander]] and [[Vegetable Stock|vegetable stock]] '''25 minutes / Speed 2 / 100° C / Reverse blade / MC off''' - much of the liquid should have been absorbed. If not, increase the cooking time, but watch it because you don't want the mixture to be totally absorbed
| Season to taste, but bear in mind that the [[Cheese|cheese]] will be salty
| Remove from the bowl and reserve
| Rinse the bowl so that any traces of the [[Lentils|lentils]] mixture have disappeared (no need for a thorough wash)
| Add the [[Butter|butter]], [[Flour|flour]], [[Pepper|pepper]], [[Nutmeg|nutmeg]] and [[Milk|milk]] to the rinsed out bowl '''7 minutes / Speed 4 / 90° C / MC on'''
| In the meantime, preheat the [[Oven|oven]] 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
}}
'''To prepare for the [[Oven|oven]] '''
{{RecipeMethod
| Take a [[Lasagne|lasagne]] or [[Baking|baking]] dish and pour half of the [[Lentil|lentil]] mixture into the bottom - spread it out fairly evenly
| Cover with [[Lasagne|lasagne]] sheets
| Pour half of the [[Sauce|sauce]] over the sheets, then top with half of the [[Grated|grated]] [[Cheese|cheese]]
| Add the remaining [[Lentils|lentils]], [[Lasagne|lasagne]] sheets, [[Sauce|sauce]] and [[Cheese|cheese]] as just described
| Dot the top layer of [[Cheese|cheese]] with [[Butter|butter]] if desired.
| [[Bake]] for about 45 minutes
}}
===Recipe source===

* Adapted and converted for [[Thermomix]] from a recipe by Rose Elliot
===Chef's notes===
The timing for cooking the [[Lentils|lentils]] is approximate and you may find that you will need a little less [[Stock|stock]] or a shorter cooking time. [[Puy lentils]] are cooked in 20-25 minutes if [[Boiled|boiled]], so try not to overcook them, especially as they have had a short soaking beforehand. Just don't let the mixture get too dry and bear in mind that the liquid will continue to evaporate whilst making the [[Basic white sauce|béchamel sauce]].
{{LasagneRecipes}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Italian recipes]]
[[Category:Main courses]]
[[Category:Vegetarian recipes]]
[[Category:Cheese recipes]]
[[Category:Grain and bean recipes]]
[[Category:Pasta recipes]]
[[Category:Boiled or simmered]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/butter|#butter]] [[Special:Search/cheese|#cheese]] [[Special:Search/lentils|#lentils]] [[Special:Search/lasagne|#lasagne]] [[Special:Search/puylentils|#puylentils]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/onion|#onion]] [[Special:Search/sauce|#sauce]] [[Special:Search/garlic|#garlic]] [[Special:Search/vegetablestock|#vegetablestock]] [[Special:Search/groundcoriander|#groundcoriander]]
</code>

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