For the mushrooms:
Mushrooms
2-3 bay leaves
2-3 sprigs thyme (optional)
1 clove garlic, finely sliced
50ml olive oil
½ lemon, juice only
For the lentils
4 tbsp olive oil
½ onion, finely diced
2 cloves garlic, whole
1 stick celery, finely diced
1 red chillies, seeds removed, diced
200g Puy or Umbrian lentils
30g flat-leaf parsley, chopped
For the Cavolo Nero
olive oil, for frying
1-2 heads Cavolo Nero, leaves stripped from stalks
Preheat the oven to 200 degrees C.
For the lentils: Heat the olive oil in a frying pan. Add the onion, garlic, celery and chilli and sweat for 5 minutes, then add the lentils and fry them in the mix for a few minutes. Cover with water and simmer for 15-20 minutes until just cooked. The lentils should retain their shape. Stir through the parsley and season to taste with sea salt and freshly ground black pepper.
Brush the mushrooms to remove any dirt but do not wash them. Divide them between two squares of foil and sprinkle over the bay leaves, thyme, garlic and olive oil. Seal up the parcels and put them in a baking tray of water to prevent scorching. Bake for 20 minutes or until the mushrooms are tender.
Heat a little olive oil in a heavy-based frying pan. When hot, fry the Cavolo Nero until wilted.
To serve, open the foil parcels and finish the mushrooms with a squeeze of lemon. Arrange them on top of the lentils and serve the Cavolo Nero alongside.
