Lentils and Mushroom Polenta


1 tbsp olive

½ onion, sliced

2 sticks celery, diced

1 carrot, chopped

1 bay leaf

1 tsp thyme

1 cup puy lentils

1L vegetable stock



1 cup fine polenta

8 porcini mushrooms

2 cup stock (vegetable or chicken)


½ cup basil, finely sliced




Soak mushrooms in a small bowl with 2 cups of warm water, drain then chop mushrooms. Reserve the liquid. Bring the stock to a rolling simmer stock with the liquid kept from the mushrooms, then rain in the polenta and whisk. Continue whisking for about 1 min until all the liquid has been absorbed, leave on low heat and stir frequently for another 5 minutes. In a separate pot, sauté the onion and celery in olive oil for about 2 min then add stock, mushrooms, lentils and bay leaf and cook for a further 30-30 minutes or until lentil are tender. Season with pepper and stir through the basil. To serve, spoon polenta into a bowl and top with lentils.