Vegetarian Lentil Wellington
Loosely inspired by beef wellington, but made with a savory filling of lentils, veggies, and walnuts.
Servings: 5 servings
Calories: 564kcal
Equipment
- 1 Rolling Pin
Ingredients
- 1 sheet frozen puff pastry see note #1
- 1 large sweet potato diced into ½ inch pieces; does not need to be peeled
- 2 tablespoons olive oil
- 8 ounces white mushrooms diced
- 1 large carrot peeled and roughly chopped
- 1 medium shallot diced
- 1 medium zucchini diced
- ½ teaspoon kosher salt
- 3 cloves garlic minced
- ½ cup raw walnuts roughly chopped
- 1 teaspoon dry rosemary
- 1 teaspoon dry thyme
- 3 tablespoons tomato paste
- 15 ounce can brown lentils see note #2
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce or tamari
- ½ teaspoon ground ginger
- ¼ cup vegetable broth or water
- 1 large egg
- 1 tablespoon cream or milk or half & half
Instructions
- Set the sheet of puff pastry out on the countertop to thaw for at least 20 minutes. In colder kitchens it may take longer to thaw.
- Add the diced sweet potato to a small pot. Cover with an inch of cold water. Bring to a gentle boil over high heat. Boil until fork tender, about 10-15 minutes.
- Meanwhile, heat the olive oil over medium heat in a large skillet. Once hot, add the mushrooms, carrot, shallot, and zucchini. Saute until golden and tender, about 10 minutes.
- Preheat the oven to 400F.
- Stir in the salt, garlic, walnuts, rosemary, and thyme. Saute until the garlic is aromatic and the walnuts are toasted, about 3-5 minutes.
- Stir in the tomato paste, toasting another 30 seconds. Then add the cooked sweet potato, drained and rinsed lentils, balsamic vinegar, soy sauce, ground ginger, and vegetable broth. Stir to combine. Remove from the heat and let cool for at least 15 minutes before adding to the puff pastry.
- Meanwhile, roll out the puff pastry on a lightly floured surface or baking mat. Roll it out until it is 12x12 inches or roughly two times the width and slightly taller in length. Add the warm (not hot) filling to the center of the pastry.
- Fold the longer sides over the filling, overlapping no more than 1 inch. Press to form a seam. Fold the bottom up to the edge of the filling, pressing into the other pieces to form a seam. Brush with water, if needed, to stick the pastry together.
- Gently transfer the pastry to a baking sheet seam-side down. Use a knife to gently score the pastry.
- For golden crust, whisk together 1 egg with 1 tablespoon of milk or cream. Brush this on top of the pastry.
- Bake at 400F for 30-35 minutes, or until the pastry is puffed and golden. Remove from the oven and let rest for 5 minutes before slicing. Enjoy!
Video
Notes
- Puff pastry: I use frozen Pepperidge Farms puff pastry. It comes with two sheets of frozen puff pastry, but only one is needed for this recipe.
- Brown lentils: For a speedier recipe, I use one can of lentils. This is equivalent to 1 ½ cups cooked lentils, or about ½ cup dry lentils. If cooking lentils from dry, add ½ cup dry lentils, 1 ½ cups vegetable broth, and a pinch of salt to a small pot. Bring to a boil, then reduce to a gentle simmer and cover. Simmer until tender, about 20-25 minutes.
- I love using my silicon baking mat when rolling out things puff pastry. If you don't have a baking mat, simply place the puff pastry between two layers of parchment paper or wax paper, or roll it out on a very lightly floured surface.
- No rolling pin? While a rolling pin is the easiest option, if you don't have oen you can use a clean, smooth glass jar (like an empty marinara jar) or wine bottle instead.
- Reheating: Reheats best in the oven. I recommend wrapping the slices in foil and baking at 350F for 10 minutes, then unwrap and let crisp up for just 3-5 minutes.
Nutrition
Calories: 564kcal | Carbohydrates: 57g | Protein: 15g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 576mg | Potassium: 931mg | Fiber: 10g | Sugar: 9g | Vitamin A: 12256IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 5mg
