Green Lentil Spinach Roll


 

  • 1 package of frozen spinach
  • 3 egg whites
  • 150 g grated mozzarella or colot cheese
  • Salt, pepper
  • 1 clove of garlic (finely chopped)
  • 2 tablespoons of olive oil
  • 2 shallot onions
  • 1 capia pepper (finely chopped)
  • 1 carrot
  • 4-5 sprigs of parsley (finely chopped)
  • 1 cup of boiled green lentils (Boil until soft)
  • Salt, pepper
  • 1 whole egg

for service

  • Garlic Yogurt


After thoroughly draining the frozen spinach and chopping it, put it in a large bowl. Add the egg whites, grated cheese, salt, pepper and mix well with a spoon.

Spread the mixture you have obtained on a medium-sized rectangular baking tray lined with greaseproof paper. Spread it evenly and in a thin layer on all sides by smoothing it with a spatula. Bake in a preheated 190 degree oven for 15-20 minutes.

Heat the olive oil in a separate pan and fry the finely chopped onion and garlic. Add capsicum. Keep frying. Add the grated carrot, salt, pepper. Fry the carrot until soft. Lastly, add the parsley and the green lentils you boiled and drained. Mix and remove from the stove and let it cool.

When the spinach sponge cake is cooked, take it out of the oven. Free it from the paper by inverting it on a large tray and wait for the initial temperature to pass.

When the stuff you prepared has cooled, add 1 whole egg. Mix and spread on the roll. Wrap the roll carefully.

Place the rolled spinach back in the hot oven. After cooking for another 20 minutes, take it out of the oven. Slice thickly and serve with garlic yogurt.

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