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Lentil & mushroom pancake recipe



Lentil & mushroom pancake recipe from Pamaga

nut free kids can help can make in advance ok to freeze vegetarian
Category Budget recipes
Serves4-6
Prep time45 mins
Cook time40 mins

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Ingredients

basic pancake batter
oil for frying
1 large onion (peeled and chopped)
2 cloves garlic (crushed)
25g butter
2 tbsp oil
175g red lentils
275ml water or unsalted stock
397g can chopped tomatoes
½ tsp ground cumin
2 tbsp red wine
225g button mushrooms (wiped & sliced)
sea salt
freshly ground black pepper
400ml white sauce
50g grated cheese

Method

1. Using basic pancake batter make 10-12 thin pancakes. Leave them to one side to cool while preparing filling.
2. Fry onion and garlic in butter and oil for 5 minutes then stir in lentils, water/stock, tomatoes, cumin and wine. Simmer gently uncovered for 30 minutes.
3. Add mushrooms and cook for 5-6 minutes then season with salt and black pepper.
4. Preheat oven to 180°C. Spread a little of the mixture on each pancake, roll up neatly and arrange in a well greased shallow ovenproof dish. Pour over the sauce, sprinkle with cheese and bake for 30-40 minutes.

gransnetter Reviews

From: Pamaga on Thu 29-Nov-12 13:42:22 Overall rating: 0.0
These are very filling. NB. The stock takes off some oof the acidity from the tomatoes that can prevent the lentils from softening properly.