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 porties
Cuisine: italian
Ingredients: 2 el olive oil; 1 st yellow onion finely chopped; 1 st carrot finely chopped; 1 st celery stalk finely chopped; 2 teentje garlic minced; 1 kopje dried green lentil rinsed; 1 blik crushed tomato 400g; 3 kopje vegetable broth; 0,5 tl dried oregano; 0,5 tl dried thyme; 1 st bay leaf; 0,5 tl salt; 0,25 tl black pepper freshly ground; 1 kopje quick-cooking polenta; 4 kopje water; 0,5 tl salt; 2 el nutritional yeast; 2 el fresh parsley chopped (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan selderij bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

ragu

2 elolive oil
1 styellow onion, finely chopped
1 stcarrot, finely chopped
1 stcelery stalk, finely chopped
2 teentjegarlic, minced
1 kopjedried green lentil, rinsed
1 blikcrushed tomato, 400g
3 kopjevegetable broth
0,5 tldried oregano
0,5 tldried thyme
1 stbay leaf
0,5 tlsalt
0,25 tlblack pepper, freshly ground

polenta

1 kopjequick-cooking polenta
4 kopjewater
0,5 tlsalt
2 elnutritional yeast

garnish

2 elfresh parsley, chopped(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

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

Opwarmen

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