Mushroom and Lentil Stew with Polenta
Ingredients
- 300g chestnut mushrooms
- 2 carrots
- 1 white onion
- 2 cloves garlic
- 350g cooked puy lentils
- 500ml veg stock
- 1 tbsp flour
- Big bunch of fresh parsley
- Salt and pepper
- Olive oil
- 300g cooked polenta
Preparation
Slice the mushrooms into thick thirds and sauté in a pan until cooked and caramelised about 7 minutes. Remove from pan and keep to one side.
Finely dice the carrots and onion and grate the garlic.
Start sautéing the onions with a big pinch of salt until translucent but not browned, about 5 minutes and then add the carrots and grated garlic. Sauté until al dente about 3 minutes and then remove 1 tablespoon of the ingredients in the pan and put into a blender along with a quarter of the cooked mushrooms and the veg stock. Blitz until smooth and leave to one side.
Sprinkle the remaining ingredients in the pan with 1 tablespoon of flour. Stir until you cannot see the flour anymore and then slowly add in the blended mushroom and stock liquid, stirring constantly. Add in the cooked puy lentils and the mushrooms, season to taste and bring to a boil, then reduce and leave to simmer for 5 minutes whilst you prepare the polenta.
Cut the cooked polenta into rectangles and grill for 3 minutes each side.
Chop up the fresh parsley and stir into the mushroom stew. Serve everything hot.
