Recipe Lentil & spinach en croute : Practical and Delicious

Recipe Lentil & spinach en croute : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Lentil & spinach en croute. You are currently reading Recipe Lentil & spinach en croute : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Lentil & spinach en croute requires 1h 40m, cook 35m and serve 3. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Looking for a spectacular vegetarian main to take centre-stage at your next get-together? Here it is!

Ingredients:

12 Ingredients

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  1 tbsp olive oil
  
  
  


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  100g Swiss brown mushrooms, sliced
  
  
  


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  3 cups (120g) baby spinach
  
  
  


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  150g bottled roasted capsicum strips (see note), drained
  
  
  


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  800g canned lentils, drained, rinsed
  
  
  


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  2 tsp mild curry powder
  
  
  


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  2 tbsp mango chutney, plus extra to serve
  
  
  


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  375g block frozen puff pastry, thawed
  
  
  


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  1/2 cup (60g) finely grated cheddar, plus extra to sprinkle
  
  
  


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  1 egg, beaten
  
  
  


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  Tamar Valley Greek Style Yoghurt, to serve
  
  
  


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  Salad, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

2 Method Steps

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  Step 1
  
  
  
  
  Heat oil in a pan over medium heat. Cook mushrooms, stirring, for 1 minute until it softens slightly. Add spinach, capsicum, lentils, curry and chutney. Season, then cook for 2-3 minutes until well combined and spinach wilts. Allow to cool completely.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 180°C. Line a tray with baking paper. Roll out pastry on a lightly floured surface to form a 40cm x 30cm rectangle. Spread half the lentil mixture down the centre, top with cheese, then remaining lentil mix. Brush pastry edges with water, then fold over to enclose filling, pressing to seal. Place on tray, seam-side down. Brush with egg and sprinkle with extra cheese. Bake for 30 minutes or until golden. Slice and serve with yoghurt, salad and extra chutney.
  
  
  

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