There’s something about this combination of lentils, mushrooms and leeks that makes it so deliciously creamy and satisfying that I’ve been using it as a base in so many of my dishes. Here, it’s combined with a bit of a vegan white sauce for some added creaminess. This delicious leeks, lentils and mushroom filling is wrapped up in gorgeous spelt phyllo sheets for a succulent pastry, that with a bit of a salad turns into one terrific, quick and easy to make lunch.

Ingredients you will need for about 6 servings

• 6 spelt phyllo sheets
• 1 large leek
• 200g precooked brown lentils
• 500g mushrooms, you can use any you like – for this one here I used some oyster mushrooms
• 200ml soy milk
• 1 tsp tapioca or 1 tbsp rice flour
• a few fresh sage leaves, rosemary, salt, pepper
• olive oil and a glass of sparkling mineral water

Let’s cook

Wash, dry and finely chop the leeks.

Rinse the mushrooms under water or if you’re lucky to get them wild and free, just brush any dirt away. Anyway, dry them well before you chop them finely too.

Soak the sage leaves into cold water for about 5 min and rinse the rosemary under some hot water to get its oils to wake up. Then chop it all finely.

Preheat a deeper pan, then add a tiny bit of oil and immediately follow by all of the herbs and spices. Stir and pop in the leeks and mushrooms.

Reduce the heat and let it all simmer for a while until all the liquid the mushrooms will release is gone. Then add the lentils.

Turn the oven to 200C.

In a separate bowl, mix soy milk with the flour and pour over the veggies in the pan mixing it all with a wooden spoon until it becomes thick and creamy and the filling is done. Remove from the fire and let it cool a bit.

Brush the phyllo sheets with some mineral water and put two of each together so you get three rolls. Fill, roll and close each with the lentil&mushroom filling and place on the tray covered with a baking paper. Brush the tops some more, sprinkle with sea salt and bake for about 20 minutes or until lovely and golden.

Then simply serve with some crunchy green salad and enjoy!

Love,

Jelen