1 cup dried lentils (Puy or beluga are the best)
2 Lapsang Souchong tea bags
1 tablespoon canola oil
1 onion, peeled and finely chopped
1 carrot, peeled and cut into small cubes
10 cherry tomatoes, finely chopped
1 tablespoon sweet smoked paprika
8 mushrooms, roughly chopped
2 tablespoons tomato paste
2 teaspoons Marmite brand spread
Ground black pepper
Creamy Polenta Topping:
2 1/2 cups vegetable stock
1 tablespoon fresh thyme leaves
1 tablespoon finely chopped fresh flat-leaf parsley
1 heaped cup instant polenta
The filling can be made a couple of days in advance or frozen in an airtight container; reheat before using. It¿s best to make the polenta just before serving as it will harden and no longer be creamy if left to sit for a long time. If you¿re short on time you can use already cooked lentils, although I always find they¿re a little too mushy.
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