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Name: Brown Lentil Macaroni
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 300 ml Milk; (1/2pint); 1/4 ts Chilli powder; 1 lg Onion; sliced thinly; 1 ts Paprika; 1 Clove garlic; chopped finely; 2 Green peppers; de-seeded; 250 g Wholewheat macaroni; (8oz); 250 g Aubergines; (8oz); 1 Red pepper; de-seeded; 4 tb Sunflower oil; 1 Bay leaf; 3 tb Wholemeal flour; 125 g Red Leicestershire cheese;; 250 g Brown lentils; (8oz); 300 ml Vegetable stock; (1/2 pint); 2 ts Fine sea salt; 300 ml Tomato and vegetable juice;; 25 g Butter or vegetable

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INGREDIENTS

300 ml Milk; (1/2pint)
1/4 ts Chilli powder
1 lg Onion; sliced thinly
1 ts Paprika
1 Clove garlic; chopped finely
2 Green peppers; de-seeded
250 g Wholewheat macaroni; (8oz)
250 g Aubergines; (8oz)
1 Red pepper; de-seeded
4 tb Sunflower oil
1 Bay leaf
3 tb Wholemeal flour
125 g Red Leicestershire cheese;
250 g Brown lentils; (8oz)
300 ml Vegetable stock; (1/2 pint)
2 ts Fine sea salt
300 ml Tomato and vegetable juice;
25 g Butter or vegetable

Servings

INSTRUCTIONS

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

NOTES

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Brown Lentil Macaroni

300 ml Milk; (1/2pint)
1/4 ts Chilli powder
1 lg Onion; sliced thinly
1 ts Paprika
1 Clove garlic; chopped finely
2 Green peppers; de-seeded
250 g Wholewheat macaroni; (8oz)
250 g Aubergines; (8oz)
1 Red pepper; de-seeded
4 tb Sunflower oil
1 Bay leaf
3 tb Wholemeal flour
125 g Red Leicestershire cheese;
250 g Brown lentils; (8oz)
300 ml Vegetable stock; (1/2 pint)
2 ts Fine sea salt
300 ml Tomato and vegetable juice;
25 g Butter or vegetable

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

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 4 servings

Calories: 148
Calories from Fat: 126 (85%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 9.1g
Cholesterol 0mg		0 %
Sodium 1165.3mg		40 %
Potassium 67.4mg		2 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 4.3g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 148

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