Description
A savory plant-based main dish with lentils and mushrooms wrapped in puff pastry.
Ingredients
Scale
- 1 cup brown lentils, cooked
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 16 oz cremini mushrooms, sliced
- 1 tsp dried thyme
- 1 sheet puff pastry, thawed
- 2 tbsp Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a pan over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and mushrooms, cooking until mushrooms release their liquid.
- Stir in cooked lentils and thyme, then remove from heat.
- Roll out puff pastry on a baking sheet.
- Spread mustard down the center of the pastry.
- Spoon the lentil mixture over the mustard.
- Fold the pastry over the filling and seal the edges.
- Bake for 25-30 minutes until golden brown.
Notes
- Let the Wellington rest for 10 minutes before slicing.
- You can prepare the filling a day ahead.
- Serve with gravy or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg