For the stew:

2 tbsp olive oil

1 onion, diced

2 stalks celery, finely sliced

3 cloves garlic, finely sliced

2 carrots, sliced

250g Denny Portabellini Mushrooms

1 ½ cups brown lentils

1 litre vegetable stock

1 tin chopped tomatoes

1 x Denny Creamy Stroganoff Cook in Sauce

4 baby marrows, diced

Salt and pepper to taste

Fresh parsley for serving

For the polenta:

1 cup polenta

4-5 cups water (depending on how creamy you want it)

1 tsp salt

2 tbsp butter


In a large pot, sauté the onion, celery, garlic, carrots and mushrooms in olive oil. Once the mushrooms have released all their water, add the lentils to the pot. Add the stock and let cook on low for 45 minutes (or until the lentils are cooked through).

Once the lentils are cooked, add the tin of tomatoes and the Denny Creamy Stroganoff Cook-In Sauce. Allow to simmer for a few minutes until well combined. Season to taste.

For the polenta, in a medium pot combine the polenta, water and salt. Bring to a simmer while stirring continuously. Once the polenta has cooked for about 20 minutes and has thickened, add the butter and stir through. Remove from heat.

Serve the stew on a bed of polenta and top with fresh parsley.

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