Vegetarian lentil sausage rolls

Vegetarian lentil sausage rolls

You know how in Friends, when Rachel makes the trifle with beef and peas, Joey tells everyone to say ‘mmm’ a lot and rub their stomachs to make it look like they’re enjoying it?

(If you’ve not seen it, go and watch the scene I’m talking about. I’ll wait.)

I always thought that was just Joey’s bad acting. No one really goes ‘mmm’ while they’re eating, right?

Well, it appears that they do. The second I bit into one of these lentil sausage rolls, there was definitely some ‘mmm’ing going on. It was one of those moments when your whole body relaxes and your shoulders drop, and your eyes look to the sky. I literally looked like a TV cliché – probably one of those ladies on a chocolate advert.

I know what you’re thinking – we’re talking about lentils here, not chocolate. How tasty can lentils be, really? They’re lentils.

As it turns out, very. These lentils are flavoured with onion, garlic, mushrooms, thyme and sage, and they actually taste a little bit like Christmas stuffing. That rich, dark, earthy flavour is irresistible when wrapped up in a sheet of puff pastry.

Vegetarian lentil sausage rolls

I felt a bit childlike eating these. I guess there aren’t that many occasions that we eat sausage rolls as adults. Well, that and the inch-wide layer of flaky puff pastry I got all round my mouth (I swear I didn’t bypass my hands when eating).

By the way, I was originally going to make these vegan, but in the end I decided they needed the egg to bind them together. I’m not very clued up on vegan egg substitutes, but if you know of something that will work, go for it. Alternatively you could skip the egg altogether – they’ll still taste great, but bear in mind that the filling might be a bit more crumbly (and will therefore inevitably make even more mess).

By the way, these lentil sausage rolls are pretty big – bigger than those mini ones you get in the shops. You’ll only need a couple to fill you up. However, also bear in mind that considering how delicious they are, people will probably want to eat a lot more than that…

Vegetarian lentil sausage rolls
Prep time
Cook time
Total time
Recipe type: Light lunch
Yield: 5
  • 100g brown lentils
  • 1tbsp oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 150g mushrooms, diced quite small
  • ¼tsp dried thyme
  • ¼tsp dried sage
  • Black pepper
  • ½ vegetable stock cube (or just salt if you don't have stock cubes)
  • 50g breadcrumbs
  • 1 egg, lightly beaten
  • 2tbsp plain flour
  • 375g puff pastry (I used shop-bought)
  • 2tbsp milk
  1. Boil the brown lentils in plenty of water, until just tender (probably around 20 minutes).
  2. 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).
  3. 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.
  4. Heat the oven to 200°C (Gas Mark 6 / 400°F).
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Vegetarian lentil sausage rolls

If you’re after more vegetarian party food recipes, try my carrot and cheddar bites:

Carrot and cheddar bites


  1. says

    These sound fantastic. I have a package of lentils in my pantry that were meant for this recipe. I have been experimenting with lentils lately and haven’t been disappointed yet.
    Dana recently posted…Bad EggMy Profile

  2. says

    These rolls look delicious. I have red lentils in the cupboard, can I use them or would the brown be better?
    I’m not used to cooking with Lentils only in soup. Thank you for the recipie.

  3. says

    I use lentils quite a lot, and I use the mushroom/onion/garlic mix A LOT. So why have it never occurred to me to combine the two before? Duh! It is a marriage made in heaven! OK this is one for the weekend, thanks Becca!
    Lynne Gill recently posted…Turning PagesMy Profile

  4. Dee says

    This recipe looks amazing. I’m just wondering, are the lentils canned or dried lentils? And if they’re canned, should they drained and rinsed? Then add enough water to cover them and then cook them down? Can’t wait to try it!

  5. Rachel says

    Yummo – I’m going to make these for my bookclub (which is more like food and chat club) this weekend – we have 2 vegetarians and my husband also steers clear of meat as he’s type A blood.
    Also want to say – I love the Friends reference. One of my favourite episodes! Have you seen the outtakes? Ross and Joey crack up through that scene, it’s very funny :)

  6. says

    stumbled across this recipe while looking for more ways to cook lentils…. my mum always made sausage rolls and now that i live on the other side of the world, i make them sometimes to help the homesickness (doesnt help) but I use beef, I never even thought to use lentils! you are so smart. Now if only I could find a gluten free puff pastry…
    Kristen recently posted…The 10 Commandments of BloggingMy Profile

  7. Caitlin says

    Just made these and they were so delicious!!! My first time cooking lentils too :) I love.

    I had these at a party a while ago and I’m so excited I found a recipe!! Thank you!

  8. Amanda says

    These sound yummy! :) can you tell me whether they can be made ahead and frozen? Would you cook and freeze or just prepare, freeze, defrost and then cook? Or maybe cook from frozen?! Thanks in advance. :)

  9. Kez says

    Hi Becca, I made these yesterday and they tasted delicious! Very moodish too. The consistency was like an actual sausage roll.

    I had to tweak slightly as a friend of mine can’t eat garlic or onions, so replaced that with grated carrot. And added fresh thyme, sage and parsley. Great recipe and flavours :-). Thanks!

  10. JenC says

    My son first ate these when he was 7 months old and refusing purees of any sort. It was solid food or milk for him, nothing in between, and only things he could feed himself. So I gave these a go figuring I could indulge myself with any left-overs. He absolutely wolfed them down. Originally I thought it was the pastry (I made/used a low-salt puff pastry) and so rolled it thin so that it mostly held the filling together. That made no difference to his enthusiasm. The third time I made them with him sitting in a highchair next to me, and he just ate fistfuls of the filling before they were even made up so that answered everything. I have made a few variations, adding finely chopped kale when I have some and/or crushed walnuts. Also I blend in a bit of grated cheddar cheese. I also go completely off-list and make them with spinach and ricotta filling, also a favourite. Great recipe, many thanks from us for posting!

  11. Emma says

    I hate mushrooms. Hate. I am a vegan who can not stomach mushrooms. So me stirring a pan of mushrooms for dinner tonight was totally out of character. I even prepared a back up dinner in case I couldn’t hack the mushrooms.

    I had meat loving friend over for dinner and he, my husband, and I destroyed a batch and a half in one sitting. I can barely move I’m so full of delicious MUSHROOM sausage rolls. My friend even professed how he could easily give up meat if being vegetarian was this good.

    Thank you for making a recipe so good it tricked me into eating my most hated vegetable.

    On the use of egg substitutes- using a flax egg, a tablespoon of flour, and maybe cooking the lentils a tad too much(?) made them stay together really really well.

    Thanks again. This will definitely make it into my regular dinner rotation.

    • says

      Emma you have just made my day! Thank you for such a lovely comment :) I’m so glad I convinced a mushroom hater AND a meat lover that vegetarian mushroom recipes can be delicious haha ;) I hope you find some other recipes you like here too!

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