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Wild mushroom and Beluga lentil stew with creamy Polenta

Wild mushroom and Beluga lentil stew with creamy Polenta

Creamy results with very minimal effort. Vegetarian lentil stew with fresh thyme and mushrooms, served on a bed of polenta for a cozy night in.

By Hungry_Anja

  • Serves 2

  • 30 minutes

  • 2 pans

  • Beginner

Suitable for gluten-free and vegetarians




1.Heat the olive oil in a pan over medium heat. Add the chopped onions and garlic and stir. Cook them until slightly softened and translucent, about 4 minutes.

2.Add the sliced mushrooms to the pot and let them sit for a full minute. Stir the mushrooms up and season with salt, pepper, fresh thyme and saute them for 6 min over medium heat.

3.Deglaze the pan with white wine and cook for another 5 min before adding lentils and vegetable stock.

4.Stir and bring the mixture to a boil, cook for additional 5 min before adding spinach, handful grated cheese and Crème fraîche. Let it reduce more if needed on a low heat for a minute or two before serving.

5.Cook polenta following the instructions on the packaging, remove from the heat and stir in a tbsp of butter and add salt if needed.

6.Serve polenta with this hearty vegetarian stew, some extra Parmesan, crème fraîche and green salad.

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