Garlic mushrooms, beluga lentils and polenta
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favourite quick weeknight dinners that feels far more impressive than the minimal effort required. The creamy polenta base pairs beautifully with earthy mushrooms and nutty black beluga lentils, all coming together in just 35 minutes. Black garlic adds a sophisticated sweetness while the porcini mushrooms deliver umami depth, and I love that beluga lentils are packed with protein and fibre, making this a genuinely nourishing meal. Best of all, most ingredients are pantry staples, so it's simple, economical, and ready before you know it.
Ella x
Ingredients
- 15 gramsdried porcini mushrooms
- 1 tbspolive oil
- 2shallots(thinly sliced)
- 250 gramschestnut mushrooms(halved or quartered (depending on size))
- 3black garlic cloves(sliced)
- 200 gramspolenta
- 15 gramsunsalted butter
- 40 gramsmature cheddar(finely grated)
- 2 sprig/srosemary(leaves stripped and chopped)
- 250 gramscooked black beluga lentils
- 1 handful/sflat leaf parsley(chopped)
Detail level
Instructions
- 1
Cover the porcini with boiling water (about 200ml) in a bowl; set aside to soak for 20 minutes. Meanwhile, heat the oil in a wide pan then cook the shallots with a pinch of salt over a medium heat for 6-8 minutes until tender and light golden. Turn the heat up to high then add the chestnut mushrooms. Cook for 3 minutes without stirring. Add the sliced garlic and stir in 1 tbsp water. Cover and take off the heat; set aside to steam in the juices for 10 minutes.
- 2
Meanwhile, bring 1 litre of water to a simmer; add a pinch of salt. Pour in the polenta in a steady stream then cook on a low heat for 8-10 minutes, whisking all the time. Add the butter, cheese and rosemary; stir vigorously until smooth and combined. Season.
- 3
Stir the porcini and soaking liquor into the garlic mushrooms. Add the lentils and warm through over a low heat; season. Serve with the polenta and a scattering of parsley.
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