A workers' cooperative growing food on London's edge in the Lea Valley

Mushrooms with Puy Lentils and Cavolo Nero

For the 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.

Categories:  Recipes, kale

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