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Festive Lentil Wellington

Festive Lentil Wellington

With Christmas is just around the corner, we bring you a delicious recipe which is a perfect centrepiece on any dinner table. A simple, full of flavour Wellington!

60 mins

4 people



1/2 butternut squash, peeled & cubed
1 yellow onion, finely sliced
2 Tbsp pine nuts
2 Tbsp pumpkin seeds
A handful of fresh parsley, finely chopped
Juice of 1 lemon
8 dried apricots, finely chopped
a handful of dried cranberries
2 rolls puff pastry sheets
a splash of almond milk (to brush)
Salt & Pepper to taste


1. Add the butternut squash and onion to an oven proof dish alongside the olive oil and a little salt and pepper and roast in the oven at 190C for about 20 minutes. Add the pine nuts and pumpkin seeds to the oven for the last 3 minutes of the roasting process.

2. Combine all ingredients for the filling in a large bowl, add in the squash and onions and set aside to cool down completely (important!).

3. Unroll a puff pastry sheet and place your filling onto the sheet in log shape. Place the second, unrolled pastry sheet on the top and gently press it onto the filling. Take a pizza cutter or a knife to carefully cut out your Wellington, leaving about 1-2 cm on the outer edges. Use a fork or your fingers to pinch the edges together. With the leftover pastry, create any decorations for the top of your Wellington.

4. Brush the log with a little almond milk, then place in the oven at 180C for 20-25 minutes or until your pastry is golden.

5. Remove from the oven, slice and serve with vegan gravy, roast potatoes & co

Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Mr Organic product
Mr Organic logo TRANSPARENT

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