Saturday Morning With Jack Tame

In celebration of Vegetarian Month, this dish of cannelloni filled with mushrooms, tomato, spinach, and lentils and covered with a creamy cheese sauce is divine!   Serves one     Ingredients  2 tbsp olive oil   1 small onion, diced   1 large portobello mushroom, chopped roughly   ½ can crushed tomatoes   ½ teaspoon dried thyme   ½ can lentils, drained   1 cup shredded spinach   4 cannelloni pasta tubes   Topping   1/3 cup crème fraiche   1/3 cup liquid stock or water   1/3 cup grated cheese   Salt and pepper to season     Method  Heat oven to 180 C. Grease a small oven-proof dish that will fit the pasta tubes snugly.   Make the filling by heating the oil in a pan and cooking onions and mushroom for 3-4 minutes until softened a bit. Pour in tomatoes and thyme and heat until it simmers. Add in lentils and spinach and cook, covered, until the spinach is wilted. Remove from the heat.   Take each pasta tub