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

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 oppskrift av Forkin

Total tid: 1 t 10 min
Porsjoner: 4
Vanskelighetsgrad: Middels

Allergeninformasjon: kan inneholde selleri. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

ragu

2 ssolive oil
1 stk.yellow onion, finely chopped
1 stk.carrot, finely chopped
1 stk.celery stalk, finely chopped
2 feddgarlic, minced
1 koppdried green lentil, rinsed
1 bokscrushed tomato, 400g
3 koppvegetable broth
0,5 tsdried oregano
0,5 tsdried thyme
1 stk.bay leaf
0,5 tssalt
0,25 tsblack pepper, freshly ground

polenta

1 koppquick-cooking polenta
4 koppwater
0,5 tssalt
2 ssnutritional yeast

garnish

2 ssfresh parsley, chopped(valgfritt)

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Hold den god

Oppbevaring

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

Oppvarming

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