Finally getting round to posting this recipe..it’s only taken me a month! August has been a terrible month for us, hopefully September will be better. And October will obviously be amazing because it’s my birthday month!

Anyway, back to the Wellington. I found a recipe for this online while searching what to serve with dauphinose potatoes. Sunday lunch is important to us but the usual cut of meat or pie gets boring. As I’m a vegetarian, I like to serve things I know we’ll all eat. My partner doesn’t mind Quorn but I think he misses meat! When I told him I was making this, he turned his nose up because he doesn’t like lentils..he loved it and even took some to work with him the next day!

I don’t know if it’s meant to taste like this but it reminded me of a sausage roll. The reason I’m a vegetarian is because I don’t like the texture of meat, not the taste or ethics. So this was perfect for me!

You will need:
150g Puy lentils (I used red because I couldn’t find Puy and it tastes just as nice)
400ml water
2tbsp oil
3 onions, chopped (I use frozen diced onions)
1tbsp sugar
1 unwaxed lemon, zest and juice
1tbsp rosemary
1 pack puff pastry
1 beaten egg

Cook the lentils in the water. Bring it to the boil and cook until soft..it should take about 15 mins. You can add more water if they start to dry out but they need to become thick like porridge. Chill in the fridge while you prepare the rest.

Heat the oil in a frying pan. Cook the onions until soft and then add the sugar. Cook gently until the sugar caramelises and coats the onions. Preheat the oven to 220 degrees c.

Stir the onions through the lentils and add the lemon zest and juice, rosemary and some black pepper. This mixture can be stored in the fridge for 48 hours.

Lay out the pastry on a baking tray. Spoon the lentil mixture down the middle of the pastry, like a sausage. Fold the pastry up and over the lentils, tucking the sides and ends under the parcel. Brush the beaten egg over the pastry. Slash with a knife diagonally a few times.

Bake for 20-25 mins until the pastry is golden. Serve with potatoes of your choice and veg.

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Caramelised onion and lentil Wellington

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