I’m drawn to dishes that comfort the soul, nourish the body, and please the eye, which is why I’ve fallen deeply in love with Lentil and Vegetable Wellington. As a twist on the classic beef version, this plant-based masterpiece has become my go-to centerpiece for dinner parties and holiday gatherings.
The combination of earthy lentils and tender vegetables, all wrapped in golden puff pastry, creates a presentation that never fails to elicit gasps of admiration from my guests. If you’ve ever wondered how to elevate humble legumes into something truly magnificent, I’ve got quite a story to share.
Recipe
Lentil and Vegetable Wellington is a show-stopping vegan centerpiece that transforms the traditional beef Wellington into a plant-based masterpiece. The combination of protein-rich lentils, aromatic vegetables, and flaky puff pastry creates an elegant main course that satisfies both vegans and meat-eaters alike.
This hearty dish features a savory mixture of green lentils, mushrooms, and root vegetables, all wrapped in golden, crispy pastry. The earthiness of the lentils pairs perfectly with the umami-rich mushrooms, while fresh herbs and garlic provide depth and complexity to this sophisticated dish.
- 2 cups cooked green lentils
- 2 sheets vegan puff pastry
- 2 cups mushrooms, finely chopped
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme
- 1 tablespoon fresh rosemary
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- Plant-based milk for brushing
Heat olive oil in a large skillet over medium heat and sauté onions, garlic, carrots, and celery until soft, about 5-7 minutes. Add mushrooms and cook until their moisture evaporates, then stir in cooked lentils, herbs, soy sauce, and breadcrumbs. Season with salt and pepper. Allow mixture to cool completely.
Roll out puff pastry sheets and place the cooled filling in the center. Fold the pastry over to create a log shape, sealing edges with plant-based milk. Score the top diagonally, brush with milk, and bake at 400°F for 35-40 minutes until golden brown.
For the best results, ensure all components are completely cool before assembly to prevent the pastry from becoming soggy. If the puff pastry becomes too warm while working with it, return it to the refrigerator for 10-15 minutes.
The Wellington can be assembled up to 24 hours in advance and stored in the refrigerator. Let the baked Wellington rest for 10 minutes before slicing to maintain its shape and prevent the filling from spilling.
Step-By-Step Cooking Instructions
You’ll begin your Wellington journey by cooking your lentils until they’re perfectly tender and preparing the aromatic vegetable filling by sautéing mushrooms, carrots, celery, and onions in olive oil until they release their savory essence.
Next, you’ll combine these elements with fresh herbs and seasonings, creating a rich mixture that you’ll lovingly wrap in golden puff pastry, sealing it carefully with plant-based milk.
Finally, you’ll transform your creation in a hot oven, watching as it rises and turns into a gorgeous, golden-brown masterpiece that’s sure to impress your guests.
Step 1. Prepare Lentils Until Tender
The first crucial step in creating your Wellington masterpiece begins with perfectly cooked lentils.
You’ll want to start with 1 cup of dried green lentils, as they’ll double in size during cooking. Rinse them thoroughly under cold water, removing any debris or damaged lentils you spot.
In a medium saucepan, combine your cleaned lentils with 3 cups of water and a pinch of salt. Bring the mixture to a rapid boil, then reduce the heat to maintain a gentle simmer.
You’ll notice the lentils slowly absorbing the water as they cook. After about 20-25 minutes, start testing them – they should be tender but still hold their shape. You don’t want them mushy, as they’ll continue cooking later in the Wellington.
Once they’re done, drain any excess water and spread the lentils on a baking sheet to cool completely.
This cooling step is crucial – it’ll help the lentils maintain their texture and prevent excess moisture from seeping into your pastry. You can even prepare them a day ahead and store them in an airtight container in the refrigerator until you’re ready to assemble your Wellington.
Step 2. Sauté Vegetables in Oil
With your lentils cooling, it’s time to turn your attention to the aromatic heart of your Wellington. Place a large, heavy-bottomed skillet over medium heat and add your olive oil. Once it’s shimmering, drop in your finely chopped onions and let them begin their journey to golden perfection.
After about 3 minutes, add your minced garlic, diced carrots, and celery to the pan. You’ll want to sauté this mixture for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
Now, introduce your chopped mushrooms to the pan, spreading them evenly across the surface. Let them cook undisturbed for 2 minutes before stirring.
Continue cooking until the mushrooms release their moisture and it evaporates completely – this is crucial for avoiding a soggy Wellington later. You’ll know you’re done when the vegetables have reduced in volume and taken on a rich, caramelized color. This entire process should take about 15 minutes.
Season with salt and pepper, watching as the vegetables transform into a concentrated medley of flavors.
Step 3. Mix Filling Ingredients Together
Once your vegetables have reached the perfect caramelized state, gather your cooled lentils and fresh herbs for the crucial mixing stage.
In your large mixing bowl, combine the sautéed vegetable mixture with the tender green lentils, ensuring they’re evenly distributed. Sprinkle in your freshly chopped thyme and rosemary, letting their aromatic oils release and mingle with the warm vegetables.
Now’s the time to add that umami-rich soy sauce, which will enhance the earthiness of your lentils and mushrooms.
Fold in the breadcrumbs gradually – they’ll help bind your mixture and create the perfect texture. Season generously with salt and black pepper, tasting as you go to achieve the ideal balance of flavors. You’ll want your filling to be moist but not wet, so it holds together when sliced.
Give everything a final, thorough mix with a wooden spoon or your hands, breaking up any clumps of lentils or vegetables. The filling should be cohesive and well-blended, with each component clearly visible but working in harmony.
Let it cool completely before wrapping in pastry.
Step 4. Wrap Filling In Pastry
After your filling has cooled completely, roll out your first sheet of vegan puff pastry onto a lightly floured surface until it’s roughly 12 inches square and about 1/8 inch thick. Spoon your lentil mixture down the center, leaving a 2-inch border on all sides. Don’t overfill, as this can lead to bursting during baking.
Carefully brush the pastry edges with plant-based milk, then fold the longer sides over the filling, overlapping them slightly in the middle. Pinch the ends together and fold them up to seal your Wellington completely.
Roll out your second pastry sheet and drape it over the top, gently pressing it around the filling to eliminate air pockets. Trim any excess, leaving enough to tuck under the edges.
Transfer your Wellington to a parchment-lined baking sheet, seam side down. Score the top with diagonal cuts about 1 inch apart, creating a beautiful diamond pattern. Brush the entire surface with plant-based milk for a golden finish.
If your pastry feels soft, chill it for 15 minutes before baking to ensure the layers remain flaky.
Step 5. Bake Until Golden Brown
The final step in creating your sumptuous Lentil and Vegetable Wellington begins by preheating your oven to a toasty 400°F (200°C).
While your oven warms up, give your pastry-wrapped creation a finishing touch by brushing it generously with plant-based milk, ensuring you coat every surface for that perfect golden sheen.
Score the top of your Wellington with elegant diagonal cuts, spacing them about an inch apart. These aren’t just decorative – they’ll allow steam to escape and create that irresistibly flaky exterior.
Place your masterpiece on a parchment-lined baking sheet and slide it into the middle rack of your preheated oven.
Let your Wellington bake for 35-40 minutes, until it transforms into a deeply golden-brown masterpiece with a crispy, shatteringly delicate crust.
You’ll know it’s done when the pastry puffs up magnificently and takes on a rich, caramel color.
Once it’s achieved that perfect hue, remove it from the oven and let it rest for 10 minutes – this crucial step ensures your filling stays intact when you slice into your beautiful creation.
Why I Love This Dish
From the first time I made this show-stopping Wellington, I knew it would become a treasured recipe in my collection.
There’s something magical about pulling a golden-brown, perfectly crisp pastry from the oven and knowing that inside lies a treasure trove of savory delights. The way the flaky layers shatter beneath my knife to reveal the hearty lentil filling still makes my heart skip a beat.
I’ve served this Wellington at countless dinner parties, and it never fails to impress both vegetarians and meat-eaters alike.
What I love most is how the earthiness of the lentils melds with the umami-rich mushrooms, while fresh herbs weave their aromatic magic throughout. The vegetables add just the right amount of texture and sweetness to each bite.
It’s elegant enough for special occasions yet comforting enough for Sunday dinner.
Best of all, I can prepare it ahead of time, which means I’m not stuck in the kitchen when guests arrive.
Instead, I’m free to enjoy a glass of wine and good conversation while this beautiful creation works its magic in the oven.
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