Lentil and mushroom wellington recipe

 Wellington is often a rather bland veggie roast or Christmas option – often with unimaginative goats cheese. I recently had a delicious mushroom bourguignon wellington at Cafe Van Gogh and my opinion was changed! So on deciding last minute to make an early Christmas dinner for me and Tristan as I’m away over the holidays – and by last minute I mean deciding to swing by the supermarket on the way home and buying a selection of veg and coming up with dish ideas on the five minute bus ride home – a wellington was first to come to mind.

The mixture I used was unintentionally similar to my n and also the nut roast I used to make every Christmas but which I strangely haven’t blogged about – lentils, oats, nuts and spice all work so well together at Christmas. I kept the flavours simple – no garlic OR chilli (trying to not just chuck them in to everything as standard). Just a little thyme, liquid seasoning (can replace with soy sauce), salt, pepper and a good glug of mulled wine for additional richness! This can be replaced by red wine, port or red wine vinegar or a little more soy sauce if you don’t want to use alcohol.

Filling wise, I bulked it out with carrot and courgette as I needed to use them up but these aren’t necessary – especially if you want more of a true mushroomy flavour.

The oats were added for thickness and to soak up some of the juices from the vegetables and the stock in the lentils. I used Brazil nuts as they were all I had in but hazelnuts, walnuts, peanuts and cashews would all work well in this dish or a combination of your favourite nuts.

We enjoyed this wellington with a range of sides including mint roast potatoes, sugar smoked carrots, tamarind and cinnamon red cabbage, sesame and lemon braised broccoli and chilli and garlic sprouts (ok, I had to get those flavours in somewhere! Plus I like to show T that sprouts aren’t evil, just usually badly cooked).

Lentil and mushroom wellington

  • Servings: 3-4
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  • 300g puff pastry (I use pre-rolled)
  • 1/2 cup red lentils
  • 1 cup of vegetable stock
  • 1 red onion, peeled and diced
  • 10-12 closed cup mushrooms, halved and sliced
  • 1/2 courgette, grated
  • 1/2 carrot, grated
  • 1/2 cup oats
  • 1 tsp dried thyme
  • 1 tbsp liquid seasoning or soy sauce
  • 2 tbsp mulled wine
  • Salt & pepper
  • 2 tbsp chopped nuts
  • 1 tbsp dairy-free milk to brush on pastry


Preheat the oven to 180Β°C.

Bring  the lentils to boil in the stock then reduce to a simmer. Keep an eye on them so they don’t dry out – add more water if required. Cook until soft but not totally mushy and a little stock is left.

Meanwhile fry the onions in a pan. Once soft add the mushrooms and cook for five minutes until soft then add the carrot and courgette. Cook for another few minutes then add the thyme and seasoning/soy. Add the oats, mulled wine and lentils. Mix well and simmer until the water is reduced. Taste then season accordingly.

If it needs to be a bit thicker you can add a tablespoon of plain flour, although it will thicken naturally as it cools.

Whilst it’s cooling lay out your puff pastry on to a greased baking tray. You can either choose to lay the filling down the centre and simply fold each side up then make slits in it and brush with dairy-free milk.

Or you can go jazzy like I did a create a plait. To do this lay the filling in the middle third then slit diagonally downwards from the edge of the filling to the edge of the pastry on both sides. There should be a small triangle at the top and bottom left over. Take each strip one at a time, alternating sides and plait across the filling and fold up at the ends. It’s ok if there are small gaps. Once complete brush with dairy-free milk.

Bake in the oven for 25-30 minutes or until brown and cripsy.


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