Easy Mushroom and Red Lentil Turnovers

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Easy Mushroom and Red Lentil Turnovers

Food 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

Recipe 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.

Recipe source: Foodista recipe