Golden Lentil Roulade with Chestnut Stuffing Recipe | Vegetarian Times Skip to main content

Golden Lentil Roulade with Chestnut Stuffing

This roulade is different than most in that its outer layer, which is made of cooked lentils, is unbaked when it is rolled around the stuffing; baking happens after rolling. This allows the dish to be assembled well in advance. Leftovers can be eaten cold—the roulade slices like a dream and is great on a sandwich with pickles or alongside a salad.



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1 ½ cups red lentils
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3 cloves garlic, chopped
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2 cups fresh bread crumbs
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3 Tbs. water or fresh lemon juice
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½ tsp. salt
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¼ tsp. freshly ground black pepper
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2 Tbs. soft butter or margarine

Ingredient Set Name: 

Chestnut Stuffing


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1 Tbs. vegetable oil
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2 medium onions, peeled and chopped (2 cups)
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1 cup finely chopped red bell pepper
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1 ½ cups canned peeled chestnuts
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2 cups fresh bread crumbs
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¼ cup chopped fresh sage
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¼ cup chopped fresh parsley


  1. In medium saucepan, combine lentils and 2 1/2 cups water. Bring to a boil. Reduce heat, cover and simmer until lentils are tender and water is absorbed, about 15 minutes.
  2. Stuffing: In medium skillet, heat oil over medium heat. Add onions and bell pepper and cook, stirring often, until vegetables are soft, about 7 minutes. Remove from heat. In food processor, combine onion-pepper mixture, chestnuts, bread crumbs and sage; pulse on and off until well-blended. Transfer to large bowl and season with salt and pepper.
  3. Preheat oven to 350F.
  4. Transfer cooked lentils to food processor. Add garlic, water or lemon juice, bread crumbs, salt and pepper and process until mixture becomes and smooth, pliable dough.
  5. Spread out a large piece parchment paper or wax paper on flat surface. Transfer lentil mixture to paper and pat into an 11- by 14-inch rectangle. Spread chestnut mixture evenly over lentil layer. Starting with a short end, carefully roll up lentil mixture, using paper to guide you (pull upward on edge of paper to propel the dough forward and create rolling action). Press roll firmly together with your hands as needed. Lift roulade onto a lightly greased baking sheet, rub softened butter or margarine over it. Bake until heated through and top is just beginning to brown, 15 to 20 minutes. Transfer to serving platter.

Nutrition Information: 

16 g
Total Fat: 
7 g
Saturated Fat: 
3 g
58 g
8 mg
475 mg
14 g

Comments on this Recipe

I have made this roulade for every Thanksgiving since Veg Times first featured this recipe almost 13 years ago. It took a few years to get it to come out perfect every time. The key to rolling it out is to keep the lentil mixture moist. Add a little water at time until it reaches the right consistency. Be careful not to add too much as you don't want it to be mushy. Also, when laying it out onto the wax paper, forget about the rubber spatula. Just use your hands. You'll have better control of the mix and will be able to form it properly. It does take longer to bake than indicated. In my oven I bake it for close to an hour. It's best served with the port cranberry relish and a nice wild mushroom gravy and, of course, mashed potatoes. Wouldn't miss a Thanksgiving without it.

I have made this for Thanksgiving many times, maybe 6 or 7? It is so good! It takes about twice as long to bake as indicated, in my experience.

The picture above is misleading... my roulade came out a soft, golden color, and the chestnut filling is much lighter, a warm brown, not so dark. It is easy to make and assemble, and is tasty but in need of a sauce. I also made a wild mushroom gravy -- with shiitake and crimini mushrooms with rosemary in a classic gravy/sauce (with vegetable broth base). Would make a great side dish also.

I've tried making this roulade a couple of times and it always came out too dry to roll out. It just became a crumpling mess. Since others have made this successfully, what could I have done wrong? Any help is appreciated.

Does anyone have a none grain suggestion for the 2 cups of bread crumbs? Thanks!

I'm looking for a Lentil Roulade recipe that was published and on the cover of VT before Thanksgiving between 1993 and 1997. It did not have chestnuts or lemon in recipe. Also had a mushroom sauce/gravy covering when ready to serve.

Canned chestnuts. Where do you get them? Do you mean water chestnuts?