Beetroot and Puy Lentil Wellington
Earthy beetroot, Puy lentils and mushrooms rolled in crisp puff pastry. A vegan centrepiece with no nuts.
- Time1 hr 30
- LevelMedium
- Costabout £1.63 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 533kcal
- 82.7gcarbs
- 7.7gof which sugars
- 11.9gfat
- 2.5gsaturates
- 18.2gprotein
- 14.3gfibre
- 1.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Simmer the lentils in the water for 20 minutes until tender and the water has gone. Tip into a large bowl.
20 min - 2
Heat the oil and cook the onion for 6 minutes. Add the mushrooms and garlic and cook for 8 minutes over a high heat until dry and golden.
14 min - 3
Add the thyme, tomato purée, soy sauce, vinegar and grated beetroot and cook for 3 minutes. Mix into the lentils with the breadcrumbs and season. Cool completely.
3 min - 4
Heat the oven to 200°C (180°C fan). Unroll the pastry on its paper. Shape the filling into a log down the middle and press it firm.
- 5
Fold the pastry over the filling to enclose it, pinch the seam and ends shut, and turn it seam side down on a lined tray. Brush with oat milk, scatter with poppy seeds and score the top lightly.
- 6
Bake for 35 minutes until deep golden and crisp. Rest for 10 minutes, then slice with a serrated knife.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
