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“10/10 Lentil Mushroom Wellington That Converts Carnivores Instantly”

Lentil mushroom Wellington
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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

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a pan over medium heat.
  3. Add onion and cook until soft, about 5 minutes.
  4. Add garlic and mushrooms, cooking until mushrooms release their liquid.
  5. Stir in cooked lentils and thyme, then remove from heat.
  6. Roll out puff pastry on a baking sheet.
  7. Spread mustard down the center of the pastry.
  8. Spoon the lentil mixture over the mustard.
  9. Fold the pastry over the filling and seal the edges.
  10. 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.

Nutrition

Find it online: https://brunchnest.com/lentil-mushroom-wellington-recipe/