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.
Suitable for gluten-free and vegetarians
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Beluga Lentils
- 1 small onion chopped
- 2 garlic cloves minced
- 200g Mixed mushrooms of your choice (Portobello, Oyster, Chestnut)
- 2 handfuls baby spinach
- 100ml white wine
- 200ml vegetable stock
- 1tbsp Crème fraîche + more for serving
- 80g freshly grated Grana Padano cheese
- 100g polenta
- 1tbsp butter
- Olive oil
- Salt and pepper
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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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