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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 porcje
Cuisine: italian
Ingredients: 2 łyżka olive oil; 1 szt. yellow onion finely chopped; 1 szt. carrot finely chopped; 1 szt. celery stalk finely chopped; 2 ząbek garlic minced; 1 szklanka dried green lentil rinsed; 1 puszka crushed tomato 400g; 3 szklanka vegetable broth; 0,5 łyżeczka dried oregano; 0,5 łyżeczka dried thyme; 1 szt. bay leaf; 0,5 łyżeczka salt; 0,25 łyżeczka black pepper freshly ground; 1 szklanka quick-cooking polenta; 4 szklanka water; 0,5 łyżeczka salt; 2 łyżka nutritional yeast; 2 łyżka fresh parsley chopped (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 10 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać seler. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

ragu

2 łyżkaolive oil
1 szt.yellow onion, finely chopped
1 szt.carrot, finely chopped
1 szt.celery stalk, finely chopped
2 ząbekgarlic, minced
1 szklankadried green lentil, rinsed
1 puszkacrushed tomato, 400g
3 szklankavegetable broth
0,5 łyżeczkadried oregano
0,5 łyżeczkadried thyme
1 szt.bay leaf
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, freshly ground

polenta

1 szklankaquick-cooking polenta
4 szklankawater
0,5 łyżeczkasalt
2 łyżkanutritional yeast

garnish

2 łyżkafresh parsley, chopped(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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