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Chestnut Mushroom Lentil Wellington with Red Wine Gravy

Chestnut mushroom lentil Wellington is a savory vegetarian centerpiece wrapped in flaky puff pastry and served with a silky red wine gravy. Lentils, browned mushrooms, and walnuts make a hearty filling that slices neatly after resting.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling and resting 40 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: British
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Make the filling
  • 0.75 cup brown or green lentils rinsed
  • 3 cups water
  • 2 tbsp olive oil
  • 1 yellow onion medium, finely diced
  • 1 lb cremini mushrooms chestnut, finely chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cloves garlic minced
  • 1 tsp thyme leaves fresh
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 0.5 cup walnuts finely chopped
  • 0.5 cup plain dry breadcrumbs
For the assembly
  • 1 frozen puff pastry sheet (about 8 ounces), thawed
  • 1 egg large, beaten
For the red wine gravy
  • 2 tbsp unsalted butter
  • 1 shallot small, minced
  • 2 tbsp all-purpose flour
  • 1 cup dry red wine
  • 1.5 cups vegetable broth
  • 1 tsp Dijon mustard
  • 1 tbsp balsamic vinegar

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet
  • 1 rimmed baking sheet

Method
 

Make the filling
  1. Combine the lentils and water in a 2-quart saucepan.
  2. Bring to a boil over medium-high heat, then reduce the heat and simmer uncovered for 20-25 minutes, until tender but still holding their shape; drain well.
  3. Meanwhile, heat the olive oil in a 12-inch skillet over medium heat.
  4. Add the onion and cook for 4 minutes.
  5. Add the mushrooms, salt, and pepper and cook for 12-15 minutes, stirring often, until their liquid has evaporated and the mushrooms are browned.
  6. Stir in the garlic, thyme, and tomato paste and cook for 1 minute.
  7. Add the soy sauce, drained lentils, and walnuts; cook for 2 minutes, lightly mashing about one-third of the lentils.
  8. Spread the filling on a plate and cool completely, about 25-30 minutes.
  9. Stir the breadcrumbs into the cooled filling.
Assemble and bake
  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place the thawed pastry on the baking sheet and gently roll it to about 10 by 15 inches if needed.
  4. Mound the filling into a 9-by-3-inch log down the center.
  5. Brush the pastry edges with beaten egg.
  6. Fold the short ends over the filling, then fold the long sides over to overlap underneath.
  7. Brush the top with the remaining egg.
  8. Bake for 35-45 minutes, until the pastry is deep golden brown and crisp.
Make the red wine gravy
  1. While the Wellington bakes, melt the butter in a 2-quart saucepan over medium heat.
  2. Add the shallot and cook for 2-3 minutes until softened.
  3. Whisk in the flour and cook for 1 minute.
  4. Gradually whisk in the wine and broth until smooth.
  5. Whisk in the Dijon mustard and balsamic vinegar.
  6. Simmer for 8-12 minutes, whisking often, until the gravy lightly coats the back of a spoon.
  7. Transfer the Wellington to a cutting board and rest for 10 minutes.
  8. Slice and serve with the warm gravy.

Notes

For neat slices, cool the filling completely before assembling. Refrigerate leftovers for up to 3 days; freezer: yes, freeze baked slices. For a vegan version, use vegan puff pastry and butter and replace the egg wash with plant milk.