Polenta with mushrooms and lentils | FOODWISE

Ingredients

• 8 dried porcini or shiitake mushrooms
• 3 cups vegetable stock
• 1 cup fine polenta
• 1 tbsp olive oil
• 1/2 brown onion, diced
• 2 celery stalks, diced
• 1 carrot, chopped
• 1–2 garlic cloves, crushed
• 2 cups vegetable stock
• 1 bay leaf
• 1 cup puy lentils or tiny blue-green lentils, washed
• 1 tbsp fresh thyme leaves or 1 tsp dried thyme
• sea salt and cracked black pepper, to taste
• 1/2 cup finely chopped basil or flatleaf parsley, or 1–2 bay leaves, to garnish