Lentil Wellington
Serves 6
30 mins prep
35 mins cook
65 mins total
A delicious vegan twist on the traditional Wellington, this Lentil Wellington is made with puff pastry and packed with a hearty filling of cooked lentils, vegetables, herbs, and spices. With a flaky crust and a flavorful interior, it’s perfect for festive gatherings or a comforting dinner.
0 servings
cupbreadcrumb
tbspground flaxseed
cupwater
tspfresh sage
tsprosemary
tspthyme
tspsalt
tsppepper
tspdried thyme
cupspinach
1: In a small bowl, add the ground flax seed and water, stir to combine and set aside. 2: Add onion, pepper and mushrooms to food processor and pulse until uniform in size. 3: Sauté over medium-high heat until onions and peppers are translucent and mushrooms have released moisture. 4: Add in all seasonings, lentils, breadcrumbs, and flax seed mix. 5: Cook for about 3 minutes then transfer to a plastic wrap on a work surface. 6: Form a log by hand then wrap tight in the plastic and chill in the fridge for at least 30 minutes. 7: Sauté spinach until wilted and set aside. 8: Roll out puff pastry then add a layer of spinach followed by the lentil log. 9: Roll tight, cut excess dough away, then bake at 350°F for 35 minutes. 10: Let cool for about 10 minutes and enjoy.