Filled lasagne sheets with lentil vegetables to Tandoori chicken

Name: Filled lasagne sheets with lentil vegetables to Tandoori chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken fillets (approx. 125 g each); 200 g Whole milk yoghurt; 1 package Chicken Tandoori, Indian style; 1 collar Spring onions; 2 TABLESPOONS Oil; 200 g red lentils; 1/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp ground cilantro; 400 g Lasagne sheets; 100 g Sheep's cheese; 6 Stem(s) Coriander

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 125 g each)
200 g Whole milk yoghurt
1 package Chicken Tandoori, Indian style
1 collar Spring onions
2 TABLESPOONS Oil
200 g red lentils
1/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp ground cilantro
400 g Lasagne sheets
100 g Sheep's cheese
6 Stem(s) Coriander

Directions

1
Rinse chicken fillets cold and dab dry. Mix yoghurt and Tandoori spice mixture. Turn the chicken fillets in it and put them in the fridge for about 1 hour. Place the chicken fillets in a flat casserole dish and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 45 minutes. Clean, wash and chop the spring onions. Sauté in hot oil. Add lentils, pour on broth.
2
Season with salt, pepper and coriander and braise at low heat for about 10 minutes. Cook lasagne sheets in boiling salted water for about 10 minutes. Drain, rinse with cold water and drain well. Fill lasagne plates with the lentil vegetables and arrange on plates. Cut the chicken filet open and arrange on the plates. Crumble the cheese, pluck the coriander leaves from the stems and sprinkle both over the filled lasagne plates