What you need:
3 onions 2 garlic cloves 3 carrots 1/4 red cabbage 1/4 green cabbage 2 tins of chopped tomatoes 4 tbsp red lentils salt pepper and oregano oil 4 gluten free pasta lasagne sheets 50g butter 50g plain flour 400ml milk 100g cheese What you do: 1. Chop the vegetables up small 2. Put 2 tbsp oil in a large pan and add the onion and garlic 3. Cook onion and garlic until soft, for about 5 minutes 4. Add the carrots, cabbages and lentils, cook for another 5 minutes 5. Add the tinned tomatoes, add a little water to one of the tins to wash the tomatoes out into the pan 6. Leave to cook for 15 minutes 7. Make the white sauce. Put the butter in a pan and melt it gently. 8. Add the flour and stir. Keep stirring. 9. Add the milk a bit at a time and keep stirring. 10. Keep stirring until the sauce starts to go thick and bubble. 11. Take the sauce off the heat and leave to one side 12. The veggie mixture should be soft now, add salt, pepper and oregano - check it tastes nice 13. Use a large baking pan to put the lasagne in 14. Put a layer of veggie mix on the bottom of the pan 15. Add a layer of pasta lasagne sheets 16. Add some white sauce 17. Add another layer of veggie mix 18. Add another layer of pasta lasagne sheets 19. Put the white sauce over the top 20. Grate cheese over the top and put into a hot oven until bubbling and brown on top It doesn't matter what vegetables you use, use whatever you like. And it doesn't matter what cheese you use - or you can leave it out altogether if you don't like it. I used gluten free flour and pasta, but you don't have to. See how to cook this recipe on my YouTube channel LexieCooks This recipe is good for young children - it is great cold and reheated the next day for a tasty leftovers lunch! This recipe was created for our friends at Turning Heads CIC. Turning Heads CIC provide benefit to people in Devon with learning disabilities, who are homeless, who are furthest from employment and education and the long-term unemployed to develop skills, find employment, attain qualifications, gain work experience and increase social opportunity and wellbeing. Turning Heads run a number of cooking programmes each year, both in person and virtually, the recipes and interactive video tutorials can be found at www.turningheads.org.uk
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You will need:
70g red lentils 1 white onion 1 clove of garlic Olive oil 1 tsp ground cumin a pinch of chilli flakes 100g frozen peas 2 handfuls of fresh spinach leaves 20g salted butter What to do: 1. Boil a litre of water in the kettle 2. Add the boiled water to the pan 3. Add the red lentils to the pan 4. Boil the lentils for 10 minutes 5. Turn down the heat to low and let the lentil simmer for another 15 minutes until they are soft 6. Chop 1 white onion 7. Crush or finely chop 1 clove of garlic 8. Next you need a large frying pan. Add 2 tbsp of oil to it 9. Add the chopped onion to the pan and cook gently on a medium heat 10. Chop the spinach leaves up 11. When the onion is see through, add the chopped garlic and 1 tsp cumin, and a pinch of chilli flakes 12. The lentils should be ready - they should be gloopy. Pour them into the pan with the onion and mix it all together. If it's too thick add a small drop of water - you can choose how thick you like it but I like it sludgey. Keep it on a low heat. 12. Add the frozen peas and mix 13. Add the spinach leaves and mix 14. Stir in the salted butter 15. Pour into two bowls and eat! I love this recipe served with pitta bread or wild garlic sourdough rolls. Thank you Jazz - this is my favourite lentil recipe in the whole entire world! |
AuthorLexie Adamson, aged 20 Archives
September 2021
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