Roast lentils in a puff pastry coating (Lentil Wellington)
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Oven time: 25 minutesminutes
If you don't have much time at Christmas but want to cook something really special, this dish is just the thing for you. The filling only takes 20 minutes and I think this plant-based roast is a wonderful modern alternative to grandma's traditional Christmas roast. You will love it.
Fry the onions and garlic in oil in a saucepan until golden brown.
Add the carrot, leek, mushrooms, lentils and water. Put the lid on and heat over a medium heat. When the mixture starts to boil, reduce the heat and simmer for 15 minutes until the lentils are soft.
Add the rolled oats, pecan nuts, tomato puree, vegetable stock powder, smoked paprika, marjoram and cumin. Mix everything well and leave to soak for a further 5 minutes.
Coat with puff pastry
Roll out the puff pastry on a clean surface and spread the prepared filling on top.
Carefully fold the puff pastry on all sides to enclose the filling.
Carefully turn everything over once and score lightly with a knife.
Bake and sprinkle with toppings
Preheat the oven to 200 degrees/convection
Bake for 25 minutes until the puff pastry turns brown
Remove the roast lentils from the oven, sprinkle with salt, rosemary and thyme and serve with Christmas garnishes.Enjoy your meal!
Nutrition
Nutrition Facts
Roast lentils in a puff pastry coating (Lentil Wellington)
Serving Size
1 g
Amount per Serving
Calories
410
% Daily Value*
Fat
25
g
38
%
Saturated Fat
4
g
25
%
Sodium
92
mg
4
%
Potassium
514
mg
15
%
Carbohydrates
38
g
13
%
Fiber
11
g
46
%
Sugar
4
g
4
%
Protein
12
g
24
%
Vitamin A
1372
IU
27
%
Vitamin C
5
mg
6
%
Calcium
48
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
