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 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 1 pcs carrot finely chopped; 1 pcs celery stalk finely chopped; 2 clove garlic minced; 1 cup dried green lentil rinsed; 1 can crushed tomato 400g; 3 cup vegetable broth; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 1 pcs bay leaf; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 cup quick-cooking polenta; 4 cup water; 0.5 tsp salt; 2 tbsp nutritional yeast; 2 tbsp fresh parsley chopped (optional)

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.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

ragu

2 tbspolive oil
1 pcsyellow onion, finely chopped
1 pcscarrot, finely chopped
1 pcscelery stalk, finely chopped
2 clovegarlic, minced
1 cupdried green lentil, rinsed
1 cancrushed tomato, 400g
3 cupvegetable broth
0.5 tspdried oregano
0.5 tspdried thyme
1 pcsbay leaf
0.5 tspsalt
0.25 tspblack pepper, freshly ground

polenta

1 cupquick-cooking polenta
4 cupwater
0.5 tspsalt
2 tbspnutritional yeast

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

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

The method

Step by step

1
Heat olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add yellow onion, carrot, and celery stalk to the pot and sauté for 5-7 minutes until softened.
About 7 min
3
Stir in the garlic and cook for another 1 minute until fragrant.
About 1 min
Cook’s 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.
About 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.
About 35 min
Cook’s note: Stir occasionally to prevent sticking.
6
Remove the bay leaf from the ragù and season with salt and black pepper to taste.
About 1 min
7
While the ragù simmers, prepare the polenta.
8
Bring water and salt to a boil in a separate medium saucepan.
About 5 min
9
Slowly whisk in the quick-cooking polenta to prevent lumps.
About 1 min
Cook’s 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.
About 7 min
11
Stir in nutritional yeast until well combined.
About 1 min
Cook’s 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.
About 1 min
13
Garnish with fresh parsley, if desired.

Keep it good

Storage

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

Reheating

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