Ingredients

The following ingredients have 12 Servings
  • 3/4 cup dried brown lentils ((or green lentils. If using canned lentils, use two 15-oz cans. Drain out all the liquid).)
  • 1 tsp avocado oil ((or any vegetable oil))
  • 4 cloves garlic ((finely minced or crushed))
  • 1 medium onion ((finely chopped))
  • 1 large carrot ((finely chopped))
  • 2 stalks celery ((finely chopped))
  • 1/2 cup red wine
  • 12 oz crimini mushrooms ((finely chopped))
  • 2 teaspoons herbs ((I used a mix of thyme, sage and rosemary. If using fresh herbs, use two tablespoons and mince them).)
  • 2 tbsp soy sauce ((or tamari))
  • 2 tbsp dijon mustard ((or wholegrain mustard))
  • 1/4 cup unbleached all purpose flour
  • Salt and ground black pepper to taste
  • 2 sheets puff pastry
  • 1 tsp nondairy milk
  • 1 tsp avocado oil ((or other vegetable oil))

Instruction

  • Place the lentils in a saucepan, cover with an inch of water, bring to a boil, cover, and continue cooking 10-15 minutes or until lentils are tender but not mushy. Drain and set aside.
  • Preheat the oven to 425 degrees Fahrenheit/220 degree Celsius.
  • Heat the oil in a skillet. Add the carrots, celery, onions and garlic along with a dash of salt and ground black pepper. Saute, stirring frequently, until the veggies start to caramelize.
  • Add the mushrooms, saute for a minute, then add the wine. Continue to cook, stirring often, until the wine has evaporated and the mushrooms are browned.
  • Add the herbs, soy sauce or tamari, dijon mustard and salt and ground black pepper to taste. 
  • Add the lentils and continue cooking until there is no visible liquid in the skillet.
  • Place the filling in a spot where it can cool quickly. I put it in a bowl and place it in the fridge.
  • Preheat oven to 425 degrees Fahrenheit/220 degrees Celsius.
  • Roll out one of the puff pastry sheets to 11 X 13 inches on a lightly floured surface. 
  • Divide the lentil mixture in two and form each into a loaf. Place one loaf in the center of the rolled out puff pastry sheet.
  • Fold the puff pastry over the loaf and press in the seam. Use a little water to moisten the edges, to help the seams stick. 
  • With the seam side down tuck in the ends and seal them so you have a neat-looking, fully wrapped log. Repeat with the second sheet of puff pastry and the remaining lentil-veggie mixture.
  • Using a sharp knife, score the top of the log in a decorative pattern-- I did a crosshatch. You can coat the top with an optional wash of a teaspoon of oil mixed with a teaspoon of non-dairy milk for better color.
  • Place the wellington loaves on a baking sheet lined with parchment paper.
  • Place the baking sheet in the preheated oven and bake the wellington logs for 45 minutes. Remove, let the wellingtons stand for about 10 minutes, then slice and serve.