Waitrose and Partners
Garlic mushrooms, beluga lentils and polenta

Garlic mushrooms, beluga lentils and polenta

This hearty dish includes polenta and earthy garlic mushrooms, flavourful dried porchini mushrooms and cooked black beluga lentils.

4 out of 5 stars(2) Rate this recipe
High protein
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins
  • Plussoaking

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 15g dried porcini mushrooms
  • 1 tbsp olive oil
  • 2 shallots, thinly sliced
  • 250g chestnut mushrooms, halved or quartered (depending on size)
  • 3 black garlic cloves, sliced
  • 200g polenta
  • 15g unsalted butter
  • 40g mature cheddar, finely grated
  • 2 sprig/s rosemary, leaves stripped and chopped
  • 250g cooked black beluga lentils
  • 1 handful flat leaf parsley, chopped


  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.


Typical values per serving when made using specific products in recipe


1,087kJ/ 260kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars