1
Cut 4 squares of parchment paper (15")
2
Cut 4 strips of parchment paper (15" x 3/4")
3
Cut beets into wedges
Vinaigrette:
1
Whisk together ginger, 1 garlic clove, rice vinegar, soy sauce, lemon juice, sugar, 2.5 oz sesame oil and mustard.
2
Refrigerated until required.
For the Lentils:
1
Wash them in a sieve under cold water.
2
Heat the oil in a saucepan, add the onion and garlic. Saute over medium heat until softened.
3
Add the drained lentils, bay leaves and just enough water to cover.
4
Bring to a boil and simmer until tender, about 15-20 minutes, adding more water if necessary.
5
Drain the lentils and dress with the ginger vinaigrette while still hot.
6
Season with salt and pepper and stir through the cilantro.
Mushrooms:
1
Wipe the caps clean with a damp cloth and remove the stems.
2
Drizzle with the sesame oil, season with salt and chile flakes.
3
Cook in a preheated frying pan or griddle for 3 minutes on each side.
Assemble:
1
Preheat the oven to 375 degrees.
2
Place 1 mushroom in the center of each paper square.
3
Top with 1/4 of the lentils, mozzarella and beet wedges.
4
Bring the sides of the squares together and tie each one with strip.
---(All of this can be done in advance; the parcels will keep for 2 days in the fridge.)---
5
Place on a baking sheet and cook for 15-20 minutes or until heated through.
6
Serve with an arugula salad.