Caramelised onion and lentil Wellington
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
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)
3 onions, chopped (I use frozen diced onions)
1 unwaxed lemon, zest and juice
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.