Ab Fab Mushroom Lentil Canneloni

This is the most absolutely delicious vegetarian canneloni. It's based on a recipe I found online at ngsdinner blog, but modified a little... I think I'm going to try lasagne next time.

For Lentil and Mushroom FillingMakes 4-5 cups
1 cup dried lentils
2 carrots
1 onion, diced
5 sun dried tomatoes in oil
4 cloves of garlic
2 cups of mushrooms, diced
1/2 tsp Marmite
2 Tbs tomato paste
1 cup of red wine
1/2 cup tomato passata
1 tsp fennel seeds
2 bay leaves
1 tsp Italian mixed herbs (or whatever herbs you have to hand)
Dash chilli sauce
Salt, pepper

Wash the lentils and cover with an about 2 inches of water. Bring to a boil with a pinch of salt, cover and lower the heat. Cook for 15min until most of the water is gone and the lentils are soft.

Saute onion for about 5 min until buttery. Add garlic and sun dried tomatoes. Grate the carrots and add to the pan. Slice the mushrooms and add to the pan. Add 1 tsp fennel seeds and 2 bay leaves along with any other herbs and spices. Stir and let all the water cook out of the veg. This will take about 10 min. When the water is almost gone add the Marmite and tomato paste. Mix in. Add the wine. Let the wine cook out. Add the tomato sauce and lentils (drain the lentils first if there is lots of water). Cook for about 10 min, check the taste, turn off and let cool.

For the Cannelloni
1 box cannelloni
1/2 cup tomato sauce
1 ball of fresh mozzarella sliced (125g)
few sliced olives and herbs to top
Lentil and Mushroom filling

Pre heat oven to 200c (400f). Put half the tomato sauce in a big baking dish. Fill the uncooked cannelloni and pack tighly into the baking dish. Cover with the rest of the tomato sauce. Top with the mozzarella, olives and herbs. Cover with foil and back for 20min. Uncover and bake for 10min or until the cheese starts to brown.