Red Lentil, Garlic & Green Shallot Rolls

By Jan Purser

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All you have to do is throw all your ingredients of Red Lentil, Garlic & Green Shallot Rolls

  1. 115g (1/2 cup) split red lentils, rinsed, drained
  2. 2 tablespoons low-fat mayonnaise
  3. 3 green shallots, trimmed, finely chopped
  4. 1 garlic clove, crushed
  5. Salt & freshly ground black pepper
  6. 2 carrots, peeled
  7. 2 x 24cm Lebanese bread rounds
  8. 6 radicchio lettuce leaves, trimmed, washed, dried

The instruction how to make Red Lentil, Garlic & Green Shallot Rolls

  1. Bring a medium saucepan of water to the boil over high heat. Add the lentils and cook, uncovered, for 8 minutes or until tender. Drain. Place in a medium bowl, and set aside until cooled to room temperature.
  2. Add the mayonnaise to the lentils and use a fork to mash together well. Add green shallots and garlic. Season with salt and pepper, and mix well.
  3. Use a vegetable peeler to peel the carrots into long ribbons.
  4. Spread lentil mixture over the Lebanese breads. Top with carrot ribbons and radicchio, and roll up firmly to enclose. Cut the rolls in half to serve

Nutritions of Red Lentil, Garlic & Green Shallot Rolls

fatContent: 570.015 calories
saturatedFatContent: 7.5 grams fat
carbohydrateContent:
sugarContent: 99.99 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 26 grams protein
sodiumContent:

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