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 portioner
Cuisine: italian
Ingredients: 2 spsk. olive oil; 1 stk. yellow onion finely chopped; 1 stk. carrot finely chopped; 1 stk. celery stalk finely chopped; 2 fed garlic minced; 1 kop dried green lentil rinsed; 1 dåse crushed tomato 400g; 3 kop vegetable broth; 0,5 tsk. dried oregano; 0,5 tsk. dried thyme; 1 stk. bay leaf; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground; 1 kop quick-cooking polenta; 4 kop water; 0,5 tsk. salt; 2 spsk. nutritional yeast; 2 spsk. fresh parsley chopped (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde selleri. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

ragu

2 spsk.olive oil
1 stk.yellow onion, finely chopped
1 stk.carrot, finely chopped
1 stk.celery stalk, finely chopped
2 fedgarlic, minced
1 kopdried green lentil, rinsed
1 dåsecrushed tomato, 400g
3 kopvegetable broth
0,5 tsk.dried oregano
0,5 tsk.dried thyme
1 stk.bay leaf
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground

polenta

1 kopquick-cooking polenta
4 kopwater
0,5 tsk.salt
2 spsk.nutritional yeast

garnish

2 spsk.fresh parsley, chopped(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

1
Heat olive oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add yellow onion, carrot, and celery stalk to the pot and sauté for 5-7 minutes until softened.
Ca. 7 min.
3
Stir in the garlic and cook for another 1 minute until fragrant.
Ca. 1 min.
Kokkens note: 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.
Ca. 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.
Ca. 35 min.
Kokkens note: Stir occasionally to prevent sticking.
6
Remove the bay leaf from the ragù and season with salt and black pepper to taste.
Ca. 1 min.
7
While the ragù simmers, prepare the polenta.
8
Bring water and salt to a boil in a separate medium saucepan.
Ca. 5 min.
9
Slowly whisk in the quick-cooking polenta to prevent lumps.
Ca. 1 min.
Kokkens note: 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.
Ca. 7 min.
11
Stir in nutritional yeast until well combined.
Ca. 1 min.
Kokkens note: Nutritional yeast adds a cheesy flavor.
12
To serve, spoon a generous amount of creamy polenta onto plates and top with the lentil ragù.
Ca. 1 min.
13
Garnish with fresh parsley, if desired.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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