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 porții
Cuisine: italian
Ingredients: 2 lingură olive oil; 1 buc. yellow onion finely chopped; 1 buc. carrot finely chopped; 1 buc. celery stalk finely chopped; 2 cățel garlic minced; 1 cană dried green lentil rinsed; 1 conservă crushed tomato 400g; 3 cană vegetable broth; 0,5 linguriță dried oregano; 0,5 linguriță dried thyme; 1 buc. bay leaf; 0,5 linguriță salt; 0,25 linguriță black pepper freshly ground; 1 cană quick-cooking polenta; 4 cană water; 0,5 linguriță salt; 2 lingură nutritional yeast; 2 lingură fresh parsley chopped (opțional)

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.

O rețetă originală de Forkin

Durată totală: 1 oră 10 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține țelină. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

ragu

2 lingurăolive oil
1 buc.yellow onion, finely chopped
1 buc.carrot, finely chopped
1 buc.celery stalk, finely chopped
2 cățelgarlic, minced
1 canădried green lentil, rinsed
1 conservăcrushed tomato, 400g
3 canăvegetable broth
0,5 lingurițădried oregano
0,5 lingurițădried thyme
1 buc.bay leaf
0,5 lingurițăsalt
0,25 lingurițăblack pepper, freshly ground

polenta

1 canăquick-cooking polenta
4 canăwater
0,5 lingurițăsalt
2 lingurănutritional yeast

garnish

2 lingurăfresh parsley, chopped(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

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

Reîncălzire

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