This has got to be the favorite of my healthy easy recipes. The lentil sauce is a doddle and there is no fussy white sauce to prepare. But you still end up with that natural home cooking taste that everyone loves.
Fresh egg pasta sheets 6
6 oz green or red lentils
1 inch fresh ginger chopped
2 onions chopped
3 cloves of garlic crushed
4 oz carrots chopped into dice
1 teaspoon each of fennel and cumin seeds
1 teaspoon ground black pepper
1 tablespoon olive oil
8 fl oz (235 ml) good vegetable stock
Handful of fresh Parsley chopped
10 fl oz (300g) low fat Crème Fraiche
4 oz grated cheddar cheese or similar
2 oz Parmesan cheese or similar hard cheese
Method: cook the lentils in water with the ginger until just done but not mushy and drain.
Soften the pasta sheets in boiling water for 5 minutes and drain
Heat the oil in a large pan and cook the fennel and cumin seeds for a minute.
Add the onions, carrots and garlic and cook until soft.
Add the stock, parsley, tomato passata and season with pepper.
Simmer for 15 minutes until the mixture is the consistency of creamy tomato soup.
Add the lentils to the mixture and stir well. Check for seasoning – usually the stock will have salt in it, which should be sufficient, but if not you can add a little at this stage.
Take an oven proof dish approximately 9” x 12” and spread half the lentil mixture over the bottom.
Cover with 3 sheets of pasta and spread the remaining lentil mixture over the top.
Cover with the other 3 sheets of pasta and spread the crème fraiche evenly over them.
Sprinkle with the grated cheeses and bake in a moderate (180 f) oven for 30 minutes until golden brown on top.
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