Lentil Strudel (Strudel di Lenticchie)
Image courtesy of La Cucina Italiana
Like those peaceful afternoons spent on my terrace with my mamma, a stack of cookbooks and La Cucina Italiana magazines, this dish bridges worlds of tradition and discovery. It reminds me of my first encounters with Italian cooking in Florence at 19, when everything felt new yet somehow familiar. This elegant pastry brings together the comfort of American holiday gatherings with the sophisticated simplicity of Italian cuisine—perfect for those quiet moments when family traditions blend with new discoveries.
This rustic yet refined dish transforms humble ingredients into a stunning centerpiece, worthy of both an Italian Sunday lunch and an American Thanksgiving table. The braided pastry, filled with earthy lentils and fragrant herbs, creates the same anticipation as a traditional holiday roast, while the silky potato crema offers the comfort of familiar mashed potatoes, elevated through Italian technique.
NUTRITIONAL BENEFITS
Lentils: Excellent source of plant-based protein, fiber, iron, folate, and B vitamins. Known for supporting heart health and stable blood sugar.
Potatoes: Rich in vitamin C, potassium, and B vitamins, providing sustained energy and essential minerals.
Sun-dried tomatoes: Concentrated source of lycopene, vitamins C and K, and antioxidants.
Herbs (Thyme & Rosemary): Contain essential oils and antioxidants, known for their anti-inflammatory properties.
Extra virgin olive oil: Provides healthy monounsaturated fats and antioxidants.
INGREDIENTS
2.2 lbs (1 kg) potatoes
2 cups (500ml) plant-based milk
2 cups (460g) cooked lentils
1 rectangular sheet puff pastry
5-6 sun-dried tomatoes
1 clove garlic, minced
1/2 golden onion, diced
Fresh thyme
Fresh rosemary
Plant-based butter
Soy sauce
Salt
Additional plant-based milk for brushing
METHOD
Boil potatoes in salted water for 35-40 minutes until tender. Keep warm.
In a food processor, combine cooked lentils, fresh thyme leaves, chopped rosemary needles, 2 tablespoons soy sauce, rehydrated sun-dried tomatoes (soaked in warm water), diced onion, minced garlic, and one peeled and chopped cooked potato. Blend until well combined.
Shape the lentil mixture into a loaf and place in the center of the puff pastry. Cut strips along both sides of the pastry. Braid the strips over the loaf, creating a woven pattern. Brush with plant-based milk.
Bake at 400°F (200°C) for about 40 minutes.
For the potato cream: Peel and mash the remaining potatoes. Place in a pan with plant-based butter, plant-based milk, and salt. Cook while stirring for about 3 minutes. Blend with an immersion blender until smooth. Keep warm.
To serve: Place a portion of the braided lentil strudel on each plate alongside the creamy potato puree.
Note: This dish pairs beautifully with a medium-bodied red wine with elegant tannins, such as a Rosso di Montalcino. After all, it’s a holiday.