Lentil lasagne (TM): Difference between revisions
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Lentils often sound boring, but used this way they are delicious especially if made with earthy [[Puy lentils]] (Lentilles vertes du Puy) | |||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Prawn and crab is nicer</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.4</span>/5</span> | |||
<span class="reviewDesc">π</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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Latest revision as of 16:38, 15 October 2022
Lentils often sound boring, but used this way they are delicious especially if made with earthy Puy lentils (Lentilles vertes du Puy)
Lentil lasagne (TM) | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 444 |
Ready in: | 2 hours, 5 minutes |
Prep. time: | 20 minutes |
Cook time: | 1 hour, 45 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 26th September 2014 |
Best recipe reviewPrawn and crab is nicer 3.4/5 π |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 350g Puy lentils
- 125g Parmesan or Grana Padano cheese (for a vegetarian alternative, use Bookham's Twineham Grange cheese)
- 30g butter
- 2 tablespoons olive oil
- 1 large onion, thickly sliced
- Garlic to taste, thickly sliced
- 2 teaspoons ground coriander
- 600g vegetable stock
- Seasoning
- 40g plain flour
- 40g butter
- Freshly ground white pepper
- Freshly ground nutmeg - use plenty
- 600g milk
- Lasagne sheets (use the ones that don't require cooking first)
- Extra butter for dotting (optional)
Method
- Wash the lentils and put them in a jug covered with boiling water.
- Meanwhile cut the cheese into chunks, add to the bowl 6 seconds / Speed 10'Bold text'
- Remove from the bowl and reserve
- Add the butter, oil, onion and 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 and add to the bowl 2 minutes / Speed 2 / 100Β° C / Reverse blade / MC off
- Add the coriander and vegetable stock 25 minutes / Speed 2 / 100Β° 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 will be salty
- Remove from the bowl and reserve
- Rinse the bowl so that any traces of the lentils mixture have disappeared (no need for a thorough wash)
- Add the butter, flour, pepper, nutmeg and milk to the rinsed out bowl 7 minutes / Speed 4 / 90Β° C / MC on
- In the meantime, preheat the oven 200Β° C (400Β° F - gas 6), [fan oven 180Β° C & reduce cooking time by 10 mins per hour]
To prepare for the oven
- Take a lasagne or baking dish and pour half of the lentil mixture into the bottom - spread it out fairly evenly
- Cover with lasagne sheets
- Pour half of the sauce over the sheets, then top with half of the grated cheese
- Add the remaining lentils, lasagne sheets, sauce and cheese as just described
- Dot the top layer of cheese with 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 is approximate and you may find that you will need a little less stock or a shorter cooking time. Puy lentils are cooked in 20-25 minutes if 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 bΓ©chamel sauce.
We have the following tested lasagne recipes
- Basa lasagne bake - a rather good fish lasagne
- Prawn and crab lasagne bake - a seafood lasagne which is also good made with crayfish
- Crabmeat and spinach lasagna - surf and turf (sort of!)
- Lentil lasagne (TM) - a vegetarian lasagne made in a Thermomix
- No pasta lasagne - using courgettes instead of pasta
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