This wholesome and savoury take on a traditional sausage roll is a scrumptious way to incorporate more plant-based goodness into your diet. Lentils are a nutritional powerhouse. Enjoyed worldwide, they provide a good amount of protein and fibre per serving along with a healthy dose of B vitamins, folate, iron, and potassium.
Dip, dip, hurray!
Kids love a good dip, and these squash and lentil rolls go nicely with a creamy honey mustard. In a small bowl whisk together 1 Tbsp (15 mL) yogurt, 2 Tbsp (30 mL) Dijon mustard, and 1 Tbsp (15 mL) honey until combined. Feel free to adjust ingredient proportions to suit your taste.
Squash and Lentil Rolls
Ingredients
- 1 Tbsp (15 mL) grapeseed oil or coconut oil, plus extra for brushing phyllo
- 1 yellow onion, finely chopped
- 1 lb (454 g) skin-removed and chopped squash pieces, such as kabocha or butternut
- 1 cup (250 mL) no-salt-added vegetable stock
- 19 oz (540 mL) can brown lentils, drained and rinsed
- 2 Tbsp (30 mL) tomato paste
- 2 Tbsp (30 mL) reduced-sodium soy sauce
- 1 Tbsp (15 mL) dried Italian herb blend
- 2 Tbsp (30 mL) ground flax
- 1/2 cup (125 mL) quick-cooking oats
- 12 sheets phyllo pastry
Nutrition
Per serving:
- calories151
- protein6 g
- total fat3 g
- sat. fat1 g
- total carbohydrates26 g
- sugars3 g
- fibre4 g
- sodium202 mg
Directions
01
Preheat oven to 400 F (200 C).
02
In medium saucepan, heat oil over medium heat. Add onion and cook, stirring often, until softened and translucent, about 5 minutes. Add squash and vegetable stock. Bring mixture to a simmer; cover and let cook until squash is easily pierced with a fork, about 8 to 10 minutes. With fork or potato masher, mash squash into a chunky paste. Stir in lentils, tomato paste, soy sauce, herbs, ground flax, and oats. Cook, stirring often, until mixture is well combined, warmed through, and thickened, about 4 minutes. Remove from heat.
03
Place one sheet of phyllo dough with long side facing you on a work surface. Cover remaining phyllo with a very lightly dampened kitchen towel to keep it from drying out. Lightly brush with oil and top with another piece of phyllo. Repeat twice more, resulting in a stack of four phyllo sheets. Place one third of squash and lentil mixture (about 1 1/2 cups (350 mL)) along bottom of phyllo edge in a thin line, spreading it out evenly end to end. Roll up from bottom to completely enclose filling. Place on parchment-lined baking tray and repeat with remaining phyllo and filling. With serrated knife, cut each log into 10 pieces. Bruch each piece with some more oil before transferring baking tray to preheated oven. Bake until phyllo is golden brown and crisp, about 25 to 30 minutes.
