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Gluten-Free Lentil and Mushroom Wellington
Original recipe: 6 servings · Prep: 25 min · Cook: 70 min · Total: 175 min
By Freeflourish Editorial TeamPublished May 12, 2026 | Updated Oct 22, 2026
British-inspired
175 mins
glutenfreesavoryfamilyfriendlymaincourseeasyholidayclassic
This Wellington wraps a lentil, mushroom and herb filling in gluten-free puff pastry. Cool the filling completely before assembly and rest the baked Wellington for 10 minutes before slicing. The overall time is under review because filling-cooling time has not been established. Estimated timing (not kitchen-tested): preparation 25 minutes; cooking 70 minutes; additional elapsed time 80 minutes; total about 175 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Start with thawed pastry as applicable; package-directed thawing is extra unless accounted for in the additional time. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
25 min
Cook
70 min
Total
175 min
Servings
6
Difficulty
easy
Cuisine
British-inspired
Ingredients
Servings
6
- 1 cup green or brown lentils, rinsed and drained
- 2 1/2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, finely chopped
- 1 large carrot, finely grated
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1/2 cup walnuts, finely chopped (optional)
- 2 tablespoons tamari or soy sauce, labeled gluten-free
- Salt and freshly ground black pepper, to taste
- 1 package (14 oz) gluten-free puff pastry, thawed
- 1 tablespoon gluten-free breadcrumbs (optional, for texture)
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
- Olive oil spray or extra olive oil for brushing
- Gluten-free flour, as needed for dusting
Instructions
-
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
-
In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside.
-
Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
-
Add garlic, mushrooms, and grated carrot to the skillet. Cook until mushrooms release their moisture and it evaporates, about 8-10 minutes, stirring occasionally.
-
Stir in the cooked lentils, thyme, rosemary, tamari, and walnuts (if using). Cook for another 5 minutes until everything is well combined and most moisture has evaporated. Season generously with salt and pepper. Remove from heat and let cool completely.
-
On a lightly floured surface (using gluten-free flour), roll out the gluten-free puff pastry into a rectangle roughly 12x15 inches.
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If using gluten-free breadcrumbs, sprinkle them evenly in the center third of the pastry to absorb extra moisture and prevent sogginess.
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Spoon the cooled lentil and mushroom mixture in a log shape down the center of the pastry, leaving about 2 inches of pastry on the sides.
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Whisk flaxseed and water together to form a flax egg. Brush the edges of the pastry with half of the flax egg.
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Fold the long sides of the pastry carefully over the filling, then fold the short ends and seal tightly, pressing edges to crimp.
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Place the Wellington seam-side down on the prepared baking sheet. Brush the entire pastry with the remaining flax egg and lightly spray or brush with olive oil for a golden finish.
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Using a sharp knife, score shallow diagonal lines or decorative patterns on top of the pastry without cutting through to the filling.
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Bake for 35-40 minutes until the pastry is puffed and golden brown.
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Remove from the oven and let rest for 10 minutes before slicing and serving. This Wellington pairs beautifully with steamed greens or a rich vegetable gravy for a festive and comforting main course.
Tips
Cook off excess mushroom moisture and drain excess lentil liquid. Cool the filling completely before assembly, then rest the baked Wellington for 10 minutes. Check that packaged ingredients are labeled gluten-free, and keep preparation surfaces and utensils free from gluten cross-contact.
Frequently Asked Questions
- Should the filling be cold before assembly?
- Yes. Let the cooked lentil and mushroom filling cool completely before wrapping it in pastry. Overall timing is estimated; see the timing estimate above because the filling-cooling duration is unspecified.
- Which soy sauce can I use?
- Use tamari or soy sauce labeled gluten-free, along with gluten-free pastry and dusting flour.
Storage
Refrigerate leftover Wellington promptly in a covered container and use within 4 days. Reheat slices in the oven until hot throughout; the pastry may soften during storage.
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