In
AuthorJanella
Rating
Yields1 Serving
 8 dried porcini or shiitake mushrooms
 3 cups vegetable stock
 1 cup fine polenta
 1 tbsp olive oil
 1/2 brown onion, diced
 2 celery stalks, diced
 1 carrot, chopped
 1–2 garlic cloves, crushed
 2 cups vegetable stock
 1 bay leaf
 1 cup puy lentils or tiny blue-green lentils, washed
 1 tbsp fresh thyme leaves or 1 tsp dried thyme
 sea salt and cracked black pepper, to taste
 1/2 cup finely chopped basil or flatleaf parsley, or 1–2 bay leaves, to garnish
1

Place the mushrooms in a small bowl, add enough warm water to cover and soak for a few minutes until soft. Drain, reserving the liquid, then slice and set aside.

3

For the lentils, heat the oil in a large saucepan over medium heat, and sauté the onion, celery, carrot and garlic for 5 minutes until starting to soften.

5

Add the stock, bay leaf, sliced mushrooms, lentils and thyme and bring to the boil. Drop to a simmer and cook for 30 minutes, or until the lentils are tender.

7

Taste for seasoning – you may not need any salt and pepper depending on what stock you use. Cook for 30 minutes with the lid half on.

9

Meanwhile, bring the stock to a rolling simmer in a large saucepan over high heat and add the liquid reserved from soaking the mushrooms.

11

Rain in the polenta and whisk for about 1 minute, or until all the liquid has been absorbed.

13

Cook over low heat, stirring frequently, for another few minutes until the polenta has softened and become creamy.

15

To serve, spoon the wet polenta into a shallow bowl, make an indentation in the centre using the back of your spoon, and ladle in the lentils.

17

Garnish with the extra bay leaves or the basil or parsley.

Ingredients

 8 dried porcini or shiitake mushrooms
 3 cups vegetable stock
 1 cup fine polenta
 1 tbsp olive oil
 1/2 brown onion, diced
 2 celery stalks, diced
 1 carrot, chopped
 1–2 garlic cloves, crushed
 2 cups vegetable stock
 1 bay leaf
 1 cup puy lentils or tiny blue-green lentils, washed
 1 tbsp fresh thyme leaves or 1 tsp dried thyme
 sea salt and cracked black pepper, to taste
 1/2 cup finely chopped basil or flatleaf parsley, or 1–2 bay leaves, to garnish

Directions

1

Place the mushrooms in a small bowl, add enough warm water to cover and soak for a few minutes until soft. Drain, reserving the liquid, then slice and set aside.

3

For the lentils, heat the oil in a large saucepan over medium heat, and sauté the onion, celery, carrot and garlic for 5 minutes until starting to soften.

5

Add the stock, bay leaf, sliced mushrooms, lentils and thyme and bring to the boil. Drop to a simmer and cook for 30 minutes, or until the lentils are tender.

7

Taste for seasoning – you may not need any salt and pepper depending on what stock you use. Cook for 30 minutes with the lid half on.

9

Meanwhile, bring the stock to a rolling simmer in a large saucepan over high heat and add the liquid reserved from soaking the mushrooms.

11

Rain in the polenta and whisk for about 1 minute, or until all the liquid has been absorbed.

13

Cook over low heat, stirring frequently, for another few minutes until the polenta has softened and become creamy.

15

To serve, spoon the wet polenta into a shallow bowl, make an indentation in the centre using the back of your spoon, and ladle in the lentils.

17

Garnish with the extra bay leaves or the basil or parsley.

Polenta with mushrooms and lentils
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