mushroom and lentil ragu with polenta
Polenta is one of my favourite things to make when it's blustery and cold outside. It feels like the ultimate comfort food, buttery and creamy and perfectly paired with this rich and wholesome mushroom and lentil ragu.
Serves: 2
75
Cook time
Ingredients
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- 200g cooked puy lentils
- 250g chestnut mushrooms
- 1 carrot
- 1 shallot
- 4 cloves of garlic
- 250ml good quality red wine
- 1 heaped tbsp tomato paste
- 400g chopped tomatoes
- 150ml vegetable or chicken stock
- 2 sprigs of rosemary
- 4 sprigs of thyme
- 2 bay leaves
- pinch of fresh parsley for garnish
- For the polenta
- 150g polenta
- 400ml vegetable stock
- 2 big knobs of butter
- 75g parmesan
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