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 annosta
Cuisine: italian
Ingredients: 2 rkl olive oil; 1 kpl yellow onion finely chopped; 1 kpl carrot finely chopped; 1 kpl celery stalk finely chopped; 2 kynsi garlic minced; 1 kuppi dried green lentil rinsed; 1 tölkki crushed tomato 400g; 3 kuppi vegetable broth; 0,5 tl dried oregano; 0,5 tl dried thyme; 1 kpl bay leaf; 0,5 tl salt; 0,25 tl black pepper freshly ground; 1 kuppi quick-cooking polenta; 4 kuppi water; 0,5 tl salt; 2 rkl nutritional yeast; 2 rkl fresh parsley chopped (valinnainen)

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 10 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: selleri. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

ragu

2 rklolive oil
1 kplyellow onion, finely chopped
1 kplcarrot, finely chopped
1 kplcelery stalk, finely chopped
2 kynsigarlic, minced
1 kuppidried green lentil, rinsed
1 tölkkicrushed tomato, 400g
3 kuppivegetable broth
0,5 tldried oregano
0,5 tldried thyme
1 kplbay leaf
0,5 tlsalt
0,25 tlblack pepper, freshly ground

polenta

1 kuppiquick-cooking polenta
4 kuppiwater
0,5 tlsalt
2 rklnutritional yeast

garnish

2 rklfresh parsley, chopped(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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