LunchDinnerMain Course

Creamy Polenta with Lentil Ragù

Name: Creamy Polenta with Lentil Ragù
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 racions
Cuisine: italian
Ingredients: 2 cs olive oil; 1 u yellow onion finely chopped; 1 u carrot finely chopped; 1 u celery stalk finely chopped; 2 gra garlic minced; 1 tassa dried green lentil rinsed; 1 llauna crushed tomato 400g; 3 tassa vegetable broth; 0,5 ct dried oregano; 0,5 ct dried thyme; 1 u bay leaf; 0,5 ct salt; 0,25 ct black pepper freshly ground; 1 tassa quick-cooking polenta; 4 tassa water; 0,5 ct salt; 2 cs nutritional yeast; 2 cs fresh parsley chopped (opcional)

This hearty vegan dish features a rich and savory lentil ragù simmered with aromatic vegetables and herbs, served over a bed of creamy, comforting polenta. It's a satisfying and nutritious meal perfect for a cozy evening.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir api. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

ragu

2 csolive oil
1 uyellow onion, finely chopped
1 ucarrot, finely chopped
1 ucelery stalk, finely chopped
2 gragarlic, minced
1 tassadried green lentil, rinsed
1 llaunacrushed tomato, 400g
3 tassavegetable broth
0,5 ctdried oregano
0,5 ctdried thyme
1 ubay leaf
0,5 ctsalt
0,25 ctblack pepper, freshly ground

polenta

1 tassaquick-cooking polenta
4 tassawater
0,5 ctsalt
2 csnutritional yeast

garnish

2 csfresh parsley, chopped(opcional)

Estris

knife · whisk · cutting board · large pot · dutch oven · medium saucepan

Elaboració

Pas a pas

1
Heat olive oil in a large pot or Dutch oven over medium heat.
Uns 1 min
2
Add yellow onion, carrot, and celery stalk to the pot and sauté for 5-7 minutes until softened.
Uns 7 min
3
Stir in the garlic and cook for another 1 minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
4
Add dried green lentils, crushed tomatoes, vegetable broth, dried oregano, dried thyme, and bay leaf to the pot.
Uns 1 min
5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender.
Uns 35 min
Nota de cuina: Stir occasionally to prevent sticking.
6
Remove the bay leaf from the ragù and season with salt and black pepper to taste.
Uns 1 min
7
While the ragù simmers, prepare the polenta.
8
Bring water and salt to a boil in a separate medium saucepan.
Uns 5 min
9
Slowly whisk in the quick-cooking polenta to prevent lumps.
Uns 1 min
Nota de cuina: Whisk continuously as you add the polenta.
10
Reduce heat to low and cook, stirring frequently, for 5-7 minutes until the polenta thickens and is creamy.
Uns 7 min
11
Stir in nutritional yeast until well combined.
Uns 1 min
Nota de cuina: Nutritional yeast adds a cheesy flavor.
12
To serve, spoon a generous amount of creamy polenta onto plates and top with the lentil ragù.
Uns 1 min
13
Garnish with fresh parsley, if desired.

Conservació

Com conservar-ho

Store leftover polenta and ragù separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat ragù gently on the stovetop or in the microwave. Reheat polenta with a splash of water or plant milk to restore creaminess.