Pumpkin and Lentil Wreath

Pumpkin and Lentil Wreath

This can be used as an alternative stuffing or as a vegetarian main.

Pumpkin and Lentil Wreath

Pumpkin and Lentil Wreath

Xmas for Lesbians
Prep Time 35 minutes
Cook Time 1 hour 45 minutes
Course Main Course
Cuisine British
Servings 8
Calories 262 kcal


  • Savarin cake tin


  • 400 g Pumpkin of your choice peeled and chopped into 1cm cubes (prepared weight)
  • 1 tbsp Olive Oil
  • 1 Onions
  • 200 g Chestnut or Forestiere Mushroom
  • 2 tbsp ground flaxseed
  • 1 tsp grated nutmeg
  • 8 Sage leaves
  • 25 g breadcrumbs
  • 1 springs rosmary
  • ½ can Puy Lentils
  • 80 g Cooked chestnuts
  • 50 g Dried Apricots
  • 20 g Mixed dried fruits
  • 1 Orange juiced


  • Combined the dried fruits with the juiced orange and heat gently in a saucepan untill the juice is absorbed. Set aside to cool
  • Mix the flaxseed with 4 tbsp water, and leave until it becomes gel like
  • Roast the pumpkin is a 180 C oven for 25 to 30 mins
  • Heat one tbsp oil in a frying pan over a low heat and cook the onions until tender
  • Add the chopped mushrooms and cook until the liquid they’ve released has evaporated.
  • Line a 24cm savarin tin with baking paper
  • Rub some oilive oil over 4 sage leaves and arrange them in the base of the tin. Press the fruit topping over the leaves so that the base is fully covered.
  • Combine the lentils, chestnuts roasted squash, the onion and mushroom mixture, the breadcrumbs, flaxseed, nutmeg, 4 chopped sage leaves, and rosemary
  • Covert tightly with foil
  • Bake for 45 mins at 180C, then remove the foil and bake for a further 15 mins
Keyword Savoury Pies

The unbaked wreath will keep, covered in the fridge, for two days.


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