Lentils roulade with chestnut stuffing

Preparation time
20 minutes
Cooking time
15-20 minutes
Nutritional value per serving
12 g
6.5 g
55.5 g
58 mg
91 mg
4.4 mg

200 g raw red lentil (400 g cooked)
3 cloves garlic, chopped
200 g fresh bread crumbs
3 Tbs. water or fresh lemon juice
1 tsp. salt
¼ tsp. freshly ground black pepper

1 tsp. vegetable oil
2 medium onions, peeled and chopped
1 finely chopped red bell pepper
350 g canned peeled chestnut
200 g fresh bread crumbs
1 handful of chopped fresh sage
1 handful of chopped fresh parsley

In a medium saucepan, combine lentils and 600 ml of water. Bring to a boil. Reduce heat, cover and simmer until lentils are tender and water is absorbed, about 15 minutes.

Stuffing: in a medium skillet, heat oil over medium heat. Add onions and bell pepper and cook, stirring often, until vegetables are soft, about 7 minutes.
Remove from heat.
In food processor, combine onion-pepper mixture, chestnuts, bread crumbs and sage. Pulse on and off until well blended.
Transfer to large bowl and season with salt and pepper.

Preheat oven to 180 degrees C.
Transfer cooked lentils to food processor.
Add garlic, water or lemon juice, bread crumbs, salt and pepper and process until mixture becomes a smooth, pliable dough.
Spread out a large piece parchment paper or wax paper on flat surface.
Transfer lentil mixture to paper and pat into an 28 by 35 cm rectangle.
Spread chestnuts mixture evenly over lentil layer.
Starting with a short end, carefully roll up lentil mixture, using paper to guide you (pull upward on edge of paper to propel the dough forward and create rolling action).
Press roll firmly together with your hands as needed.
Lift roulade onto a lightly greased baking sheet, rub softened margarine over it.
Bake until heated through and top is just beginning to brown, 15-20 minutes.
Transfer to serving platter.

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