Lentil Wellington is one of my favorite dishes to make. It’s perfect for when you want something fancy but easy to prepare. This recipe is like a fun twist on the classic beef Wellington, but it’s made with lentils instead. Lentils are super healthy and taste great. Plus, they make this dish perfect for vegetarians!
What I love about this recipe is how the puff pastry gets all crispy and golden in the oven. Inside, the lentils are mixed with tasty veggies and spices, making every bite delicious. It’s a great dish for special occasions, like holidays or family dinners, but it’s also simple enough for a regular weeknight meal.
One cool thing about Lentil Wellington is that it looks impressive when you slice it open. The layers of pastry and filling look so nice, and it makes you feel like a chef. Even though it looks fancy, it’s not hard to make. Just follow the steps, and you’ll have a delicious and beautiful dish to share.
Check out more high protein vegetarian meals here!
Table of Contents
Chef’s Notes – Simple Lentil Wellington
- Thawing Puff Pastry: Ensure your puff pastry is fully thawed before use. If it’s too cold, it may crack when you unfold it. If it’s too warm, it may become sticky and difficult to handle.
- Cranberry Sauce: While optional, adding a layer of cranberry sauce provides a delightful sweet and tangy contrast to the savory filling.
- Roasted Veggies or Salad: Serve this wellington with a side of roasted vegetables or a fresh green salad to balance the richness of the pastry.
- Customizable Filling: Feel free to add other vegetables like bell peppers, zucchini, or even spinach to the filling for extra flavor and nutrients.
- Spicy Kick: For a spicier version, add a pinch of cayenne pepper or smoked paprika to the vegetable mixture.
- Binding the Filling: Ensure the mixture holds together by adding more breadcrumbs or flour if it’s too loose, or a bit of vegetable broth if it’s too dry.
- Even Baking: Cut slits in the top of the pastry to vent steam and ensure even baking. Brushing the pastry with aquafaba, soy milk, or vegan butter gives a glossy, golden finish.
- Resting Time: Allow the wellington to rest for about 10 minutes after baking. This makes slicing easier and helps the filling set.
Simple Lentil Wellington
Dive into this delightful Simple Lentil Wellington! Packed with hearty lentils, crunchy seeds, and a hint of cranberry sweetness, all wrapped in flaky puff pastry. Perfect for a quick, healthy, and affordable meal that feels gourmet. This dish is sure to impress at any dinner table. Get ready to wow your taste buds!
4
servings30
minutes40
minutes350
kcal10
minutes1
hour20
minutesKeep the screen of your device on
Ingredients
- Vegetable Base
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced carrot (peeled)
1 tablespoon minced garlic
8 oz diced cremini mushrooms (rinsed)
- Flavor Enhancers
2 tablespoons tomato paste
1 tablespoon vegan Worcestershire sauce
1 tablespoon poultry spice or fresh herbs of choice
- Main Components
1 cup cooked green lentils
1/2 cup soaked sunflower seeds or walnuts (soaked for at least 1 hour)
1 tablespoon flaxseed meal (soaked in 3 tablespoons water)
3 tablespoons nutritional yeast
1/2 cup breadcrumbs
3-4 tablespoons flour (any kind)
- Seasoning
Salt and pepper to taste
- Extras
1/4 cup cranberry sauce (optional)
1 package vegan puff pastry (thawed)
- Alternative Ingredients:
Celery: Replace with fennel for a different flavor profile.
Sunflower Seeds: Use pumpkin seeds or chopped almonds.
Worcestershire Sauce: Substitute with soy sauce or tamari.
Poultry Spice: Use Italian seasoning or fresh thyme and rosemary.
Flaxseed Meal: Replace with chia seeds soaked in water.
Breadcrumbs: Use gluten-free breadcrumbs if needed.
Directions
- Sauté Vegetables – In a nonstick skillet over medium heat, sauté the diced celery, onion, carrot, garlic, and mushrooms with a splash of water or oil until softened (about 8-10 minutes). Add the tomato paste and continue cooking until the vegetables are slightly caramelized and any excess liquid has evaporated (another 5 minutes).
- Combine Ingredients – In a large mixing bowl, combine the sautéed vegetable mixture with the cooked lentils, soaked seeds or nuts, Worcestershire sauce, poultry spice or herbs, flax ‘egg,’ and nutritional yeast. Season with salt and pepper to taste.
- Form Dough – Stir in the breadcrumbs and flour until a firm but not crumbly dough forms. The mixture should stick together and hold its shape when pressed in your palm.
- Prepare Pastry – Preheat your oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper and arrange one sheet of puff pastry on the bottom and up the sides of the pan.
- Assemble Wellington – Press the lentil mixture into the prepared loaf pan evenly. Spread a thin layer of cranberry sauce over the top if using. Cover with the remaining sheet of puff pastry. Trim any overhang or fold it over and tuck along the edges of the loaf. Cut a few slits in the top of the pastry to vent steam. Brush lightly with aquafaba, soy milk, or vegan butter for a glossy finish if desired. Bake in the preheated oven for 35-40 minutes until the pastry is golden brown and puffed.
- Cool and Serve – Allow the wellington to cool at room temperature for about 10 minutes before removing from the pan. Slice and serve warm.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
- loaf pan
- baking sheet
Nutrition Facts
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 500mg
- Carbohydrates: 45g
- Fiber: 8g
- Sugar: 6g
- Protein: 12g
- Vitamin A: 3000IU
- Vitamin C: 10mg
- Calcium: 100mg
- Iron: 4mg
FAQ – Simple Lentil Wellington
What can I use instead of vegan puff pastry?
You can use regular puff pastry if you’re not strictly vegan, or make your own pastry using a vegan butter substitute. Phyllo dough can also be a lighter alternative.
Can I make this dish gluten-free?
Yes, use gluten-free puff pastry and substitute the breadcrumbs with gluten-free breadcrumbs. Ensure all other ingredients are gluten-free as well.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain the crispiness of the pastry.
Can I freeze the lentil wellington?
Yes, you can freeze the wellington before baking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
What if I don’t have flaxseed meal?
You can replace flaxseed meal with chia seeds soaked in water or use a commercial egg replacer. Alternatively, you can omit it entirely if you don’t need the binding effect for dietary reasons.
How can I make the filling more flavorful?
Adding fresh herbs like thyme, rosemary, or sage can enhance the flavor. A splash of soy sauce or tamari can also add depth. Make sure to taste and adjust the seasoning before assembling the wellington.
Is this recipe suitable for meal prep?
Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Assemble and bake the wellington on the day you plan to serve it for the best results.
