Kale, Mushroom and Lentil Pilaf with Dulse or Shony

Sarah Raven's mushroom pilaf with goats' cheese and Mara Seaweed Dulse Seaweed Flakes 30g Pouch - add to basket

Try Sarah Raven's superfood extravaganza in this vegetarian alternative to kidneys.

Serves 8
Time 35 mins prep, 60 mins cooking

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!


  • 1 tbsp Dulse or Shony 
  • 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 leaves
  • Large sprig of thyme
  • 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 parsley, coarsely chopped
  • 150g creme fraiche (optional)
  • Splash of balsamic vinegar
  • 4 x 100g cakes of goat's cheese
  • A little ground pepper
  • A few edible petals


  1. Puts the lentils in the pan and cover them generously with cold water and bring to the boil. Simmer for 5 mins. Drain and rinse to remove the indigestible starches. Set aside.
  2. In a heavy-based saucepan, saute the onion and garlic over a gentle heat in 1 tablespoon of oil until soft. Add the par-cooked lentils, chilli, bay leaves, thyme and most of the Dulse or Shony. Stir briefly.
  3. Pour in the wine (or tomatoes) and stock. Cover and simmer gently for 30-40 mins until the lentils begin to collapse. Remove the thyme stems.
  4. Remove the stems from the kale and chop the leaves into strips. Steam them for 5 mins. Allow to cool then chop into strands.
  5. Put the mushrooms in a large frying pan and cook gently in the remaining olive oil, sprinkled with a little Dulse or Shony (to replace salt), stirring occasionally for 10-15 mins until they start to brown.
  6. Add the mushrooms to the lentils and mix in most of the parsley. Stir in the creme fraiche (if using), loosened with a splash of boiling water, followed by the balsamic vinegar.
  7. Halve the goats' cheese cakes and grill or bake them for a few mins to warm through, until they start to melt and brown. 
  8. Serve the lentils on individual plates, each topped with a warm melting goats' cheese. Scatter the remaining parsley and a few edible petals.

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