Preheat your oven to 180°C / 160°C fan / 350°F (180°C) / gas mark 4.
Slice the tops off the garlic bulbs to expose the cloves.
Place each bulb on a square of foil, drizzle with about ½ tsp of olive oil, and wrap tightly into a parcel.
Place on a large roasting tray and bake.
While the garlic roasts, prepare the mushrooms.
Remove and discard the stalks.
Drizzle a little olive oil into the cavity of each mushroom and season with salt and pepper.
After the garlic has been in the oven for 15 minutes, add the mushrooms to the roasting tray, placing them gill-side up to catch the juices.
Roast for another 15-20 minutes, or until the mushrooms are tender and the garlic is completely soft.
Meanwhile, cook the lentils.
Place them in a large saucepan with just enough water to cover.
Bring to a gentle simmer over medium heat.
After 10 minutes, pour in the red wine and continue to simmer for another 5-10 minutes, until the lentils are tender but not mushy.
Turn off the heat and let them rest in their liquid.
Remove the mushrooms and garlic from the oven. Unwrap the garlic and squeeze the soft, roasted cloves into a small bowl.
Heat a splash of olive oil in a large pan or wok over high heat.
Add the shredded greens, season with salt and pepper, and stir-fry for 2-3 minutes until wilted but still slightly crisp.
To finish, drain any excess liquid from the lentils. Return them to their pan and stir in the roasted garlic cloves, a final dash of olive oil, and salt and pepper to taste. Mash the garlic gently as you stir.
To serve, spoon a generous mound of the red wine lentils onto four warmed plates.
Top with a portion of the stir-fried greens, and finish by placing a whole roasted Portobello mushroom on top.
Roast extra garlic bulbs. The soft, mashed cloves are incredible mixed into mayonnaise for a quick aioli or whisked with olive oil and vinegar for a salad dressing.
