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 adag
Cuisine: italian
Ingredients: 2 ek. olive oil; 1 db yellow onion finely chopped; 1 db carrot finely chopped; 1 db celery stalk finely chopped; 2 gerezd garlic minced; 1 csésze dried green lentil rinsed; 1 konzerv crushed tomato 400g; 3 csésze vegetable broth; 0,5 tk. dried oregano; 0,5 tk. dried thyme; 1 db bay leaf; 0,5 tk. salt; 0,25 tk. black pepper freshly ground; 1 csésze quick-cooking polenta; 4 csésze water; 0,5 tk. salt; 2 ek. nutritional yeast; 2 ek. fresh parsley chopped (opcionális)

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.

Forkin eredeti receptje

Teljes idő: 1 ó 10 p
Adag: 4
Nehézség: Közepes

Allergéninformáció: a következőket tartalmazhatja: zeller. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

ragu

2 ek.olive oil
1 dbyellow onion, finely chopped
1 dbcarrot, finely chopped
1 dbcelery stalk, finely chopped
2 gerezdgarlic, minced
1 csészedried green lentil, rinsed
1 konzervcrushed tomato, 400g
3 csészevegetable broth
0,5 tk.dried oregano
0,5 tk.dried thyme
1 dbbay leaf
0,5 tk.salt
0,25 tk.black pepper, freshly ground

polenta

1 csészequick-cooking polenta
4 csészewater
0,5 tk.salt
2 ek.nutritional yeast

garnish

2 ek.fresh parsley, chopped(opcionális)

Eszközök

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

Elkészítés

Lépésről lépésre

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

Őrizd meg frissen

Tárolás

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

Újramelegítés

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