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.
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …