Kale, Mushroom and Lentil Pilaf with Dulse- Sarah Raven's vegetarian alternative to lambs kidneys and lentils.

This is a deliciously hearty winter recipe by Sarah Raven published in Country Living magazine, January 2015. She uses rich, earthy ingredients: meaty chestnut mushrooms, enriching kale and lentils all seasoned with the umami flavour of Dulse seaweed and topped with melting goats cheese. A real bowl full of superfood goodness!

Ingredients:

250g Le Puy green lentils,

1 red onion, finely chopped

2 garlic cloves, crushed

3 tbsp extra-virgin olive oil

1 red chilli, finely chopped

3 bay laves

large sprig of thyme

1 tbsp dulse seaweed

250ml red wine (or 1 tin of tomatoes to give necessary acidity)

250ml vegetable stock

300g kale

500g chestnut mushrooms, quartered not sliced

100g bunch flat-leaf parlsey, coarsley chopped

150g creme fraiche (optional)

splash of balsamic vinegar

4x 100g cakes of goat's cheese

a little ground pepper

pepper dulse

a few edible petals

Method:

Puts the lentils in the pan and cover them generously with cold water and bring to the boil. Simmer for 5 mins. Drain and inse to remove the indigestible starches. Set aside.

In a heavy-based sucepan, saute the onion and garlic over a gentle heat in 1 tablespoon of oil until soft. Add the par-cooked lentils, chilli, bay, thyme and most of the dulse and stir briefly.

Pour in the wine (or tomatoes if using) and stock. Cover and simmer gently for 30-40 mins until the lentils begin to collapse. Remove the thyme stems.

Remove the stems from the kale and chop the leaves into strips. Steam them for 5 mins. Allow to cool then chop into strands.

Put the mushrooms in a large frying pan and cook gently in the remaining olive oil, sprinkled with a little dulse (to replace salt), stirring occasionally for 10-15 mins until they start to brown.

Add the mushrooms to the lentils and mix in most of the parlsey. Stir in the crme fraiche (if using) loosened with a splash of boiling waters, followed by the balsamic vinegar.

Halve the goat's cheese cakes and grill or bake them for a few mins to warm through until the start to melt and brown. Dust with a little pepper dulse (it has a truffle-like flavour).

Serve the lentils on individual plates, each topped with a warm melting goat's cheese. Scatter the remaining parsley and a few edible petals.

With huge thanks to Sarah Raven.

Click here to see the recipe and more in Country Living

Buy Mara seaweed here