Recipe by dicentra
This is from 1001 Low-Fat Vegetarian Recipes.
Top Review by NavyWife'nMom
This was just OK for us. First, I thought the prep time was way off. Putting the "ravioli" together took oodles more time than expected. Also discovered early that two wrappers were too much and began to fold just one wonton traditionally (or like tortellini). The flavor was nice, but I'd almost prefer just the lentils without the wonton wraps and only a very little sauce, as the tomato was a nice combination. All in all...I just don't forsee going through the hassle again.
- cooking spray
- 1⁄4 cup fennel bulb, finely chopped
- 2 teaspoons fresh ginger, grated
- 1 teaspoon curry powder
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon cayenne pepper
- 2 2⁄3 cups water
- 2⁄3 cup dried lentils
- 2 tablespoons fresh cilantro, finely chopped
- 48 wonton wrappers
Directions See How It's Made
- Spray a large skillet with cooking spray. Heat over medium heat until hot. Sauté fennel and ginger 2-3 minutes; add spices and cook 1 minute longer.
- Add water and lentils to skillet; heat to boiling. Reduce heat and simmer, covered, until the lentils are just tender, about 15 minutes.
- Simmer uncovered until excess liquid is goner, about 5 minutes.
- Stir in chopped cilantro. Season to taste with salt.
- Place 1 tablespoon of the lentil mixture in the center of a wonton wrapper; brush edges with water.
- Place a second wonton wrapper on top and press edges to seal. Repeat with remaining wrappers and filling.
- Heat 3 quarts of water to boiling; add 4-6 ravioli.
- Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
- Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.