A flavourful roulade packed with meaty mushrooms, toothsome lentils and nutritious spinach. Perfect for Thanksgiving, Christmas or just a normal night’s dinner.
I stumbled upon this savoury roulade recipe by the Mouthwatering Vegan when I was actually searching for a vegan dessert roulade. But what an accidental fortuitous find! It looked absolutely scrumptious that I bookmarked it immediately. Furthermore it gave an opportunity to work with phyllo for the first time. Phyllo has a fussy reputation – a delicate and messy dough that requires tedious buttering and layering. But I’m always up to a challenge and so down to work it was!
But back to lentils (the post should be about lentils after all). Lentils are another favorite pantry staple; they are tasty, cook in a cinch and its uses highly versatile, from bulking up a simple salad to becoming a creamy base for soups and stews. Furthermore, the nutritional value of lentils is well-established. For example did you know that lentils pack the third highest level of protein of all legumes and nuts, trailing after soybeans and hemp only? There’s much to love about lentils!
Lentils come in a myriad of colors including brown, green, yellow, red. The difference between them is the cooking time and texture. Red and yellow lentils cook in about 30 mins and tend to break apart when cooked; hence they are often used in soups, stews and Indian daals or curries. On the other hand, green (or French/Puy) lentils are sturdier and retain their shape when cooked, which make them a better choice for salads. I also find that green lentils have a stronger, more earthy taste than the other varieties, which I adore. In case you were wondering, green lentils are also called Puy after their origin in the Puy region of France.
And for a final lentil tidbit – lentils have been eaten since antiquity and actually appears in the Bible four times (Genesis 25:34; 2 Samuel 17:28 and 23:11; Ezekiel 4:9). The most famous account is in Genesis 25:34, in which Esau exchanged his birthright to Jacob, his younger brother, for a bowl of lentil stew. Either Esau had been truly starving, or that must have been some serious stew!
For the lentil roulade I used green lentils for a more toothsome bite and extra flavour. I’m sure yellow or brown lentils would work too although it may turn out more mushy. Apart from lentils, the filling contains mushrooms and spinach. The trio are seasoned with Middle Eastern spices and reduced to a delicious stewy mix before spreading onto phyllo, then topped with a nutty mix. In fact if you are pressed for time, the filling itself makes a pretty good dish on its own!
The roulade came out fantastic. There were playful textures and flavours for the palate to take pleasure in – a fragile frame of crispy phyllo that shattered into a million delicious pieces upon stabbing with a fork. Then there is the filling – meaty and earthy mushrooms and lentils with the nuttiness of crunchy nuts in between. To balance out the savouriness, I served this with some crisp-steamed broccoli and fresh cherry tomatoes. This is a crowd-pleaser that will warm the hearts of both vegan and non-vegan friends.