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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 μερίδες
Cuisine: italian
Ingredients: 2 κ.σ. olive oil; 1 τεμ. yellow onion finely chopped; 1 τεμ. carrot finely chopped; 1 τεμ. celery stalk finely chopped; 2 σκελίδα garlic minced; 1 φλιτζάνι dried green lentil rinsed; 1 κονσέρβα crushed tomato 400g; 3 φλιτζάνι vegetable broth; 0,5 κ.γ. dried oregano; 0,5 κ.γ. dried thyme; 1 τεμ. bay leaf; 0,5 κ.γ. salt; 0,25 κ.γ. black pepper freshly ground; 1 φλιτζάνι quick-cooking polenta; 4 φλιτζάνι water; 0,5 κ.γ. salt; 2 κ.σ. nutritional yeast; 2 κ.σ. fresh parsley chopped (προαιρετικό)

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.

Πρωτότυπη συνταγή από Forkin

Συνολικός χρόνος: 1 ώ. 10 λ.
Μερίδες: 4
Δυσκολία: Μέτρια

Πληροφορίες αλλεργιογόνων: μπορεί να περιέχει σέλινο. Ελέγχετε πάντα τη συσκευασία των υλικών αν έχετε αλλεργία.

Προετοιμασία

Υλικά

ragu

2 κ.σ.olive oil
1 τεμ.yellow onion, finely chopped
1 τεμ.carrot, finely chopped
1 τεμ.celery stalk, finely chopped
2 σκελίδαgarlic, minced
1 φλιτζάνιdried green lentil, rinsed
1 κονσέρβαcrushed tomato, 400g
3 φλιτζάνιvegetable broth
0,5 κ.γ.dried oregano
0,5 κ.γ.dried thyme
1 τεμ.bay leaf
0,5 κ.γ.salt
0,25 κ.γ.black pepper, freshly ground

polenta

1 φλιτζάνιquick-cooking polenta
4 φλιτζάνιwater
0,5 κ.γ.salt
2 κ.σ.nutritional yeast

garnish

2 κ.σ.fresh parsley, chopped(προαιρετικό)

Εξοπλισμός

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

Η μέθοδος

Βήμα προς βήμα

1
Heat olive oil in a large pot or Dutch oven over medium heat.
Περίπου 1 λ.
2
Add yellow onion, carrot, and celery stalk to the pot and sauté for 5-7 minutes until softened.
Περίπου 7 λ.
3
Stir in the garlic and cook for another 1 minute until fragrant.
Περίπου 1 λ.
Σημείωση του μάγειρα: 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.
Περίπου 1 λ.
5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender.
Περίπου 35 λ.
Σημείωση του μάγειρα: Stir occasionally to prevent sticking.
6
Remove the bay leaf from the ragù and season with salt and black pepper to taste.
Περίπου 1 λ.
7
While the ragù simmers, prepare the polenta.
8
Bring water and salt to a boil in a separate medium saucepan.
Περίπου 5 λ.
9
Slowly whisk in the quick-cooking polenta to prevent lumps.
Περίπου 1 λ.
Σημείωση του μάγειρα: 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.
Περίπου 7 λ.
11
Stir in nutritional yeast until well combined.
Περίπου 1 λ.
Σημείωση του μάγειρα: Nutritional yeast adds a cheesy flavor.
12
To serve, spoon a generous amount of creamy polenta onto plates and top with the lentil ragù.
Περίπου 1 λ.
13
Garnish with fresh parsley, if desired.

Διατηρήστε το σωστά

Αποθήκευση

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

Ξαναζέσταμα

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