Lentil strudel

We taste a delicious lentil strudel, the savory version for a genuine product full of legumes.

Lentil strudel is a genuine and very tasty product. Quick and easy, his recipe is for a savory version of this product which is typically known as sweet and stuffed with apples. In this variant the main element is lentils , a good and substantial legume. To cook them you only need a few ingredients, which flavor everything. The shell is made with crumbly and delicious puff pastry, which contains a substantial topping. Good in its simplicity, this strudel is excellent to serve as a second course for lunch or during a special dinner.

Preparing the recipe for lentil strudel

1. Take a pan and pour the olive oil into it. Heat it on medium-high heat.
2. Then, add the chopped onion and garlic; dice the carrot and celery and add them to the pan.
3. Let the vegetables brown for about 5 minutes.
4. Add the tomato puree, the lentils and cover them with the vegetable broth. Cook with the lid on for about 30 minutes .
5. At the end, season with salt and pepper and mix; with an immersion blender, blend everything lightly (or leave it raw). Then, let it cool.
6. Take the roll of puff pastry and unfold it on a work surface.
7. Pour the filling into the center of the pastry, then bring the longer left side towards the center and do the same with the right one, overlapping them well.
8. Fold the shorter sides inwards and seal them. Then, brush the surface with vegetable milk.
9. Move the strudel onto a baking tray, lined with baking paper; cook at 180°C for approximately 40-45 minutes .

storage

Lentil strudel is a substantial and tasty product, rich in legumes that can be combined with any type of lunch or dinner. You can keep it for 3 days in the fridge .

And here is the recipe for red lentil falafel .

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