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onion and lentils wrapped in pastry

Onion And Lentil Wellington

Ideal for vegetarian Sunday lunch
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine British
Servings 6
Calories 503 kcal


  • 150 g red lentils
  • 400 ml water
  • 2 tablespoons olive oil
  • 3 medium onions peeled and sliced
  • 1 tablespoon sugar
  • 1/2 large lemon finely grated zest and juice
  • 1 tablespoon rosemary chopped
  • 375 g pack pre-rolled ready made puff pastry
  • 1 egg beaten


  • Put the lentils and water in a small pan
  • Bring to the boil, stir and simmer until soft, stirring frequently - (Add more water if they get too dry but the mixture needs to be thick) - about 15 minutes
  • Add a little salt and leave to cool, then chill in the fridge
  • Meanwhile, fry the onions in the olive oil until they start to brown
  • Add the sugar and cook until caramalised
  • Preheat the oven to 220 degrees C
  • Stir the onions through the lentils
  • Add the lemon zest and juice
  • Add the rosemary and and some black pepper
  • The mixture can be chilled for up to 48 hours now if you are preparing in advance
  • Lay the pastry falt on a greased baking sheet
  • Spoon the lentil mixture into the middle in a fat sausage shape, leaving a border at each end
  • Wrap the pastry around the filling and press the edges together
  • Seal the ends of the Wellington
  • Brush the whole thing with a beaten egg
  • Score diagonally with a sharp knife several times
  • Bake for 20-25 minutes or until deep golden brown and puffed all over
  • Cool for a few minutes before slicing
Keyword low cost, Sunday lunch, vegetarian