Vegetarian lentil sausage rolls

The recipe Vegetarian lentil sausage rolls can be made in approximately 1 hour. This recipe serves 5 and costs $1.53 per serving. One portion of this dish contains about 15g of protein, 34g of fat, and a total of 614 calories. A mixture of dried sage, oil, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. 1318 people were glad they tried this recipe. Several people really liked this main course. It is brought to you by Amuse Your Bouche. With a spoonacular score of 92%, this dish is outstanding. Mushroom Lentil Rolls (Vegetarian Sausage Rolls), Mushroom Lentil Rolls (Vegetarian Sausage Rolls), and (not)sausage Rolls – French Lentil Pastry Rolls with Preserved Le are very similar to this recipe.

Servings: 5

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Black pepper

50g breadcrumbs

100g brown lentils

¼tsp dried sage

¼tsp dried thyme

1 egg, lightly beaten

2 cloves garlic, minced

2tbsp milk

150g mushrooms, diced quite small

1tbsp oil

1 small onion, diced

2tbsp plain flour

375g puff pastry (I used shop-bought)

½ vegetable stock cube (or just salt if you don't have stock cubes)

Equipment:

frying pan

oven

baking paper

baking pan

Cooking instruction summary:

Boil the brown lentils in plenty of water, until just tender (probably around 20 minutes).Meanwhile, heat the oil in a frying pan, and add the onion and garlic. Cook over a medium-low heat for several minutes, and then add the mushrooms and dried herbs. Season with black pepper and crumble in half a vegetarian stock cube (or just use salt).When the mushrooms have released their liquid and all the vegetables are quite soft, remove from the heat and add the breadcrumbs. Also add the drained lentils once they're cooked. Mix well, and then stir in the egg.Heat the oven to 200C (Gas Mark 6 / 400F).On a lightly floured surface, roll out your puff pastry - I used a ready-rolled sheet, but I still rolled it out a little thinner so that it measured around 15 x 10 inches. I then cut my pastry into two strips measuring around 7.5 x 10 inches. Your dimensions might be a little different, so just improvise if necessary.Spoon the lentil mixture along the middle of each strip, pressing down lightly to help the mixture stick together. Roll each strip over the lentil mixture, sealing with a dab of milk.Cut the two long sausage rolls into however many smaller rolls you would like - I cut each into 5, so I ended up with 10 rolls in total.Place on a lightly greased baking tray (I also lined mine with baking paper), and brush each roll with a small amount of milk. Bake for around 25-30 minutes, or until puffed up and golden brown.

 

Step by step:


1. Boil the brown lentils in plenty of water, until just tender (probably around 20 minutes).Meanwhile, heat the oil in a frying pan, and add the onion and garlic. Cook over a medium-low heat for several minutes, and then add the mushrooms and dried herbs. Season with black pepper and crumble in half a vegetarian stock cube (or just use salt).When the mushrooms have released their liquid and all the vegetables are quite soft, remove from the heat and add the breadcrumbs. Also add the drained lentils once they're cooked.

2. Mix well, and then stir in the egg.

3. Heat the oven to 200C (Gas Mark 6 / 400F).On a lightly floured surface, roll out your puff pastry - I used a ready-rolled sheet, but I still rolled it out a little thinner so that it measured around 15 x 10 inches. I then cut my pastry into two strips measuring around 7.5 x 10 inches. Your dimensions might be a little different, so just improvise if necessary.Spoon the lentil mixture along the middle of each strip, pressing down lightly to help the mixture stick together.

4. Roll each strip over the lentil mixture, sealing with a dab of milk.

5. Cut the two long sausage rolls into however many smaller rolls you would like - I cut each into 5, so I ended up with 10 rolls in total.

6. Place on a lightly greased baking tray (I also lined mine with baking paper), and brush each roll with a small amount of milk.

7. Bake for around 25-30 minutes, or until puffed up and golden brown.


Nutrition Information:

Quickview
613k Calories
15g Protein
33g Total Fat
62g Carbs
27% Health Score
Limit These
Calories
613k
31%

Fat
33g
52%

  Saturated Fat
8g
50%

Carbohydrates
62g
21%

  Sugar
6g
7%

Cholesterol
33mg
11%

Sodium
349mg
15%

Get Enough Of These
Protein
15g
31%

Vitamin C
98mg
119%

Folate
217µg
54%

Vitamin A
2402IU
48%

Vitamin B1
0.67mg
45%

Manganese
0.89mg
44%

Selenium
29µg
42%

Fiber
9g
40%

Vitamin B2
0.55mg
32%

Vitamin B3
6mg
32%

Iron
4mg
27%

Phosphorus
228mg
23%

Vitamin B6
0.44mg
22%

Vitamin K
20µg
20%

Copper
0.34mg
17%

Potassium
558mg
16%

Vitamin E
2mg
15%

Magnesium
56mg
14%

Vitamin B5
1mg
14%

Zinc
2mg
14%

Calcium
62mg
6%

Vitamin B12
0.15µg
3%

Vitamin D
0.31µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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