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Truffle Infused Puglia Lentilzotto with Mushrooms, Chestnuts & Spinach

Truffle Infused Puglia Lentilzotto with Mushrooms, Chestnuts & Spinach

“The combination of lentils, mushrooms and chestnuts with a delicate whiff of truffle is my kind of comfort food. It’s an entirely plant based recipe because the chestnut puree acts as the butter would to make a traditional risotto become creamier and it does this while adding extra flavour. Chestnuts are nicknamed ‘The grain that grows on a tree, which means they have plenty of goodness too, so your body even gets rewarded for your pleasure… If you don’t have any dry porcini, you can make a more delicate and slightly quicker version simply by leaving them out.”

By Merchant Gourmet Cook, Alex Mackay

One 490g serving of this recipe is:

  • Low in fat
  • low in saturated fat
  • Low in sugar
  • Low in salt
  • High in Protein
  • High in Fibre
  • Counts as 1 of your 5 a day
  • Serves 2

  • 15 Minutes

  • 1 pan

  • Proficient

Suitable for dairy-free, gluten-free, vegans and vegetarians

Puglia Lentils with Truffle-Infused Oil

Ingredients

Instructions

  1. Soak the porcini in the hot vegetable stock for 5 minutes. Strain the porcini into a sieve over a bowl, make sure that you keep the stock. Slice the porcini finely.
  2. Add the oil to a medium sized frying pan. Get it very hot. Add the sliced mushrooms to the frying pan. Fry over a high heat for 2-3 minutes until the mushrooms are golden brown. Toss in the chestnuts, sauté for 30 seconds.
  3. Add the garlic, porcini and vegetable stock. Stir in the chestnut puree. Bring to the boil.
  4. Add the Puglia lentils. Bring back to the boil and heat through for a minute or so. Adjust the texture if you want to with hot water, it wants to be creamy like a risotto. Stir in the spinach, just enough so it wilts (don’t worry that it seems like far too much, once the spinach is cooked the quantity is perfect). Add the parsley.
  5. Season to taste with salt and lots of black pepper.  Spoon your Lentilzotto into bowls, then, if you’re using it, swirl the balsamic syrup over the top.

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