French Lentil-Duxelles Wellington (Vegetarian)

Ingredients

• 3/4 cup French green lentils (dry)
• 2 1/4 cups Water or unsalted vegetable broth
• 1/2 cup Yellow onion
• 8 oz Cremini mushrooms
• 2 tbsp Unsalted butter
• 2 cloves Garlic
• 1 tsp Thyme (fresh or dried)
• 1 tsp Dijon mustard
• 1 tbsp Soy sauce or tamari
• 1/2 tsp Black pepper
• 1 sheet Puff pastry (sheet), thawed
• 1 Egg (for egg wash)
• 1/3 cup Dry red wine
• 1/2 cup Vegetable broth
• 2 tbsp Heavy cream(optional)
• to taste Salt(optional)

Instructions

1. 1

   Prep (35 minutes total): Rinse lentils. In a saucepan, combine lentils and water/vegetable broth; bring to a boil, then reduce to a simmer and cook until tender, about 20–25 minutes. Drain and set aside.

2. 2

   Cook duxelles (about 15–20 minutes, part of the 45-minute cook time): Finely chop onion and mushrooms. In a skillet, melt butter over medium-high heat. Add onion and cook 3–4 minutes, then add mushrooms and cook until most moisture evaporates, 8–12 minutes. Stir in garlic, thyme, Dijon, soy sauce, and black pepper; cook 1–2 minutes. Fold in cooked lentils and cook 1 minute to combine. Cool slightly.

3. 3

   Assemble (about 10 minutes): Preheat oven to 400°F (200°C). Roll puff pastry if needed. Spoon lentil-duxelles into the center, leaving a border. Fold pastry over the filling and crimp edges to seal. Place seam-side down on a baking sheet. Whisk egg with 1 tsp water and brush over the pastry.

4. 4

   Bake (about 30–35 minutes, part of the 45-minute cook time): Bake until deep golden and crisp, 30–35 minutes. Rest 5 minutes before slicing.

5. 5

   Make quick red-wine pan sauce (during the last 10 minutes of baking): In a small saucepan, reduce red wine over medium heat until syrupy, about 5–7 minutes. Add vegetable broth and simmer 3–4 minutes. Stir in cream if using and season to taste.