Easy Mushroom and Red Lentil Turnovers
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 3:26pm

Ingredients




For the Filling:
1 tablespoon vegetable oil
1 medium onion,chopped
10 ounces cremini mushrooms (or the kind of your choice)
1 medium carrot, chopped
1 cup red lentils
1 tsp. basil
1 bay leaf
14 1/2 ounces vegetable broth
Salt and pepper to taste
For the crusts:
1 package puff pastry
1 large egg, beaten

Preparation

1 In a medium saucepan, heat oil over medium high heat. Cook onion and mushrooms for 2-3 min. Add carrot, lentils, basil, bay leaf, vegetable broth, salt and pepper. Reduce heat to medium. Cover and cool until lentils are tender, about 25 minutes. Drain and discard bay leaf. Set aside to cool. 2 Preheat oven to 350 F. 3 Roll out dough to 1/8-inch thickness. Using a 5-inch saucer cut out circles. Top with 1/4 cup of mushroom lentil mixtue; fold over, seal with beaten egg and press edges with a fork. 4 Bake for 20 minutes or until lightly browned. Let rest for a few minutes, then serve.