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Lentil and Mushroom Cannelloni

The tomato cannelloni is not essential, but adds to the attractive colour of the finished dish. Dried cannelloni tubes work just as well.

Image of Lentil and Mushroom Cannelloni

⅓ quantity Pasta Dough with 15ml/1tbsp tomato purée beaten into the eggs
Dash of olive oil, plus 45ml/3tbsp
225g/8oz brown lentils, washed and drained
3 cloves of garlic, crushed
2tbsp dried thyme
2 X quantity Mushroom Sauce
75g/3oz grated Cheddar cheese
Chopped fresh parsley, to garnish


Serves: 4


Roll out the pasta dough thinly to a 40cm/ 16inch square and cut it into four 10cm/ 4inch wide strips. Cut the strips across to make 16 squares.

Bring a large saucepan of water to the boil and add the squares of pasta, in batches, with a dash of olive oil. Cook for about 3 minutes, until tender. Drain and rinse under cold running water. Pat dry with absorbent kitchen paper and set aside.

Bring another large saucepan of water to the boil and add the lentils. Cook for about 30 minutes, stirring occasionally, until tender. Drain and rinse under boiling water. Drain again and set aside. Preheat the oven to 180°C/350°F/Gas Mark 4.

Heat the remaining olive oil in a large frying pan and sauté the garlic and thyme for about 2 minutes. Add the lentils, stir and cook for about 5 minutes. Remove from the heat and set aside to cool slightly.

Place a little of the lentil mixture along one edge of each piece of pasta and roll up to form a neat tube. Arrange the cannelloni in a shallow ovenproof dish, seal sides down. Pour the Mushroom Sauce over the cannel­loni and sprinkle with grated cheese. Bake for about 40 minutes, until bubbling and golden. Serve garnished with chopped fresh parsley.

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