Cannelloni stuffed with fine lentils

Preparation time: 30 minutes | Cooking time: 20 minutes | For 6 persons

Cost: 10 euros

INGREDIENTS

500gr. Fine Lentils AGRIFARM

1 packet cannelloni 500g

1 kg of spinach peeled and washed well

2 spring onions, finely chopped

2 leeks, finely chopped

1 carrot, finely chopped

2 sprigs of celery finely chopped

4 tablespoon(s) olive oil

Juice and zest of an orange

300 ml vegetable broth

1tbsp chopped dill

Half a bunch chopped chervils

Salt

Freshly ground pepper

For the top:

4 tablespoon(s) basil pesto (optional)

8 tablespoon(s) tomato sauce

150g grated vegetable cheese or feta cheese

Instructions:

Prepare the filling by boiling the lentils in salted water for 5 minutes, strain it and put the lentils back in the pot along with the broth, continuing boiling for 15 more minutes. Add the rest of the ingredients except the cannelloni to the pot, let the vegetables wilt, mix, and remove from heat. Then let it all cool.

Put oil all over an oven pan, spread half of the tomato sauce, fill the cannelloni with the filling, and line up next to each other until the filling is finished. Spread the rest of the sauce on top and add the pesto and cheese, cover the baking pan with aluminum foil and bake in a preheated oven at 180ο C for 20 minutes.