Linsenbraten im Blätterteig mit Bratensauce

Roast lentils in puff pastry with gravy

We Austrians love puff pastry and our strudel. Therefore, Viennese cuisine not only includes apple strudel with vanilla sauce, but also a wealth of spicy versions. This also applies to this wonderful lentil strudel with a hearty gravy. The next visit can come.


Lentil swirl

1 pack of puff pastry
1 onion
3 cloves of garlic
75g red lentils
vegetable soup
30 ml Viennese wort
250 g leaf spinach
250 g mushrooms
4 tbsp vegetable oil
3 tbsp oat drink
2 tbsp black sesame seeds

Gravy with red wine

200 ml water
50 ml Viennese wort
150 ml red wine
1 tbsp cornstarch
1 tbsp Dijon mustard


Lentil swirl

Cook the red lentils in vegetable soup instead of water according to the package instructions. Finely chop the onion and garlic and fry in a pan with oil until translucent. Then add the mushrooms cut into 3mm slices and fry. Deglaze with Viennese seasoning.

Sauté the chopped garlic in a second pot. Then let the thoroughly washed spinach collapse in the pot and season with salt and pepper. Place the cooked spinach in a sieve and squeeze out the excess liquid well.

Preheat the oven to 180°C top and bottom heat. Place the puff pastry on baking paper. First top with the steamed spinach, then the sautéed mushrooms and then the cooked lentils. Leave enough space around the edges for rolling. Brush the rolled strudel with oat drink for a nice shine and sprinkle with sesame seeds and then bake it until golden brown for about 20 minutes.


While the strudel is in the oven, heat the water with red wine. Thoroughly mix the Viennese seasoning with the mustard and cornstarch in a cup and then add it to the hot liquid and bring to the boil briefly, stirring constantly.

This gravy is of course suitable for a variety of dishes, a real “all-round talent”!

The recipe was by Verena Pelikan (c) sweets & lifestyle developed and photographed.

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