A healthier and tastier alternative to the high street versions! These lentil sausage rolls make for a great lunch or snack.
- 75g brown lentils
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- ½ cup mushrooms
- 3 tsps tomato paste
- 1 tsp English mustard
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp miso paste
- 1-2 tbsp oil
- 1 tsp agave
- salt and pepper to taste
- 1 sheet of puff pastry
- sesame seeds & poppy seeds, for decorating (optional)
- Rinse the lentils under cold water until the water runs clear.
- Add to a saucepan and cover with cold water, with at least 2.5cm of water above the lentils. Bring to the boil, then reduce the heat and simmer gently until tender, about 40-45 minutes. Drain the water, and set aside.
- Preheat the oven to 175C.
- Heat 1tbsp of the oil in a pan and gently fry the onion and garlic until softened.
- Finely chop the mushrooms and add to the pan with the garlic and onion and gently cook, until mushrooms have softened and all liquid has evaporated.
- Add the miso paste, tomato puree, paprika, cayenne and mustard to the pan and then add the drained lentils. Stir everything to combine. Let it simmer and cook until the mixture is nice and glossy (for approximately a couple of minutes) and any liquid has been removed. Add salt and pepper to taste. Set aside to cool.
- Once the mixture is cooled, lay out the puff pastry on a lined baking tray.
- Spoon the lentil mixtures in a line approx. 3 cm in from the left edge of the puff pastry. Roll the pastry
- Wet the edges with water to allow them to stick together fully.
- Slice the sausages 4-5 cm in length, brush with mix of agave and oil, to give a golden look when baked.
- Sprinkle with sesame and/or poppy seeds.
- Bake for 15-20 minutes until golden brown on top. Can be served warm from the oven or cold. Enjoy!
Recipe credit to Sustainable Kitchen