Brown Lentil Macaroni Recipe Recipe

Name: Brown Lentil Macaroni Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 gm Aubergines, (8oz); 2 tsp Fine sea salt; 2 x Green peppers, de-seeded; 1 x Red pepper, de-seeded; 4 Tbsp. Sunflower oil; 1 lrg Onion, sliced thinly; 1 x Clove garlic, minced finely; 250 gm Brown lentils, (8oz); 1 tsp Paprika; 1/4 tsp Chilli pwdr; 300 ml Vegetable stock, (1/2 pint); 300 ml Tomato and vegetable juice, (1/2 pint); 1 x Bay leaf; 250 gm Wholewheat macaroni, (8oz); 25 gm Butter or possibly vegetable margarine, (1oz); 3 Tbsp. Wholemeal flour; 300 ml Lowfat milk, (1/2pint); 125 gm Red Leicestershire cheese, grated (4oz)

Servings: persons

250 gm Aubergines, (8oz)
2 tsp Fine sea salt
2 x Green peppers, de-seeded
1 x Red pepper, de-seeded
4 Tbsp. Sunflower oil
1 lrg Onion, sliced thinly
1 x Clove garlic, minced finely
250 gm Brown lentils, (8oz)
1 tsp Paprika
1/4 tsp Chilli pwdr
300 ml Vegetable stock, (1/2 pint)
300 ml Tomato and vegetable juice, (1/2 pint)
1 x Bay leaf
250 gm Wholewheat macaroni, (8oz)
25 gm Butter or possibly vegetable margarine, (1oz)
3 Tbsp. Wholemeal flour
300 ml Lowfat milk, (1/2pint)
125 gm Red Leicestershire cheese, grated (4oz)

1
Dice the aubergines, put them into a colander and sprinkle them with the salt, and leave them to drain for 15 min.
2
Rinse them under cool water.
3
Dry them with kitchen paper towelling.
4
Cut the peppers into 2.5cm (1inch) strips.
5
Heat the oil in a saucepan on a low heat.
6
Put in the onion and garlic and soften them.
7
Add in the peppers and aubergine.
8
Cover the pan and cook for 5 min.
9
Stir in the lentils, paprika and chilli pwdr and cook them for 1 minute.
10
Pour in the stock and tomato and vegetable juice, add in the bay leaf and bring the mix to the boil.
11
Re-cover the pan and cook gently for 50 min or possibly till the lentils are soft.
12
Cook the macaroni in lightly salted boiling water for about 12 min or possibly till it is just cooked through.
13
Drain it, run cool water through it and drain it again.
14
To make the sauce, heat the butter or possibly margarine on a medium heat.
15
Stir in the flour and then the lowfat milk, gradually.
16
Bring the sauce to the boil, stirring.
17
Simmer for 2 min or possibly till the sauce is thick.
18
Take the pan from the heat and beat in three-quarters of the cheese.
19
To serve, remove the bay leaf and layer the lentil mix and the macaroni in a flameproof 20cm (8inch) serving dish or possibly individual dishes, ending with the macaroni.
20
Pour the sauce over the top and then sprinkle on the remaining cheese.
21
Put the dish under a warm grill for a couple of min.

24560

kcal

Calories

1548

Fat

1322

Carbs

1361

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 250 gm Aubergines, (8oz), 2 tsp Fine sea salt, 2 x Green peppers, de-seeded, 1 x Red pepper, de-seeded, and more.

Yes, Brown Lentil Macaroni Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Lentil Macaroni Recipe

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