Put the dried porcini mushrooms in a bowl and cover with 1 cup (250 ml) boiling water. Set aside for 20 minutes then drain, and reserve the soaking liquid. Coarsely chop the porcini mushrooms.

Meanwhile, place the lentils in a medium saucepan. Add the carrot, celery, bay leaf, thyme and onion, cover with plenty of water and bring to the boil. Simmer on a low heat for 25 minutes, or until the lentils are tender. Drain in a sieve. Remove and discard the carrot, celery, bay leaf, thyme and onion and transfer the lentils to a large serving bowl.

Toss the lentils with the oil and vinegar. Set aside.

While the lentils are cooking, blanch the kale in a pot of boiling salted water for 5 minutes or until tender. Drain well then coarsely chop. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat then fry the quartered mushrooms, stirring occasionally, for 5-6 minutes, until browned. Transfer to a plate or bowl.

Reduce heat to medium and add the butter and chopped porcini to the same skillet and fry for 2 -3 minutes until fragrant. Add the garlic and sun-dried tomatoes and sauté for 1 minute.

Add the white wine, cook for a minute then add the reserved porcini soaking liquid, bring to the boil and keep at a simmer, stirring, until reduced by half. Return the sautéed fresh mushrooms to the pan, along with the blanched kale and fresh chili (if using) and reduce the heat.

Cook until heated through and most of the liquid has been absorbed. Add to the bowl with the lentils, along with the parsley and toss to combine. Season generously with salt and freshly ground black pepper. Serve and enjoy!