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 порции
Cuisine: italian
Ingredients: 2 ст. л. olive oil; 1 шт. yellow onion finely chopped; 1 шт. carrot finely chopped; 1 шт. celery stalk finely chopped; 2 зубчик garlic minced; 1 стакан dried green lentil rinsed; 1 банка crushed tomato 400g; 3 стакан vegetable broth; 0,5 ч. л. dried oregano; 0,5 ч. л. dried thyme; 1 шт. bay leaf; 0,5 ч. л. salt; 0,25 ч. л. black pepper freshly ground; 1 стакан quick-cooking polenta; 4 стакан water; 0,5 ч. л. salt; 2 ст. л. nutritional yeast; 2 ст. л. fresh parsley chopped (необязательно)

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.

Оригинальный рецепт от Forkin

Общее время: 1 ч 10 мин
Порции: 4
Сложность: Средне

Информация об аллергенах: может содержать сельдерей. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

ragu

2 ст. л.olive oil
1 шт.yellow onion, finely chopped
1 шт.carrot, finely chopped
1 шт.celery stalk, finely chopped
2 зубчикgarlic, minced
1 стаканdried green lentil, rinsed
1 банкаcrushed tomato, 400g
3 стаканvegetable broth
0,5 ч. л.dried oregano
0,5 ч. л.dried thyme
1 шт.bay leaf
0,5 ч. л.salt
0,25 ч. л.black pepper, freshly ground

polenta

1 стаканquick-cooking polenta
4 стаканwater
0,5 ч. л.salt
2 ст. л.nutritional yeast

garnish

2 ст. л.fresh parsley, chopped(необязательно)

Инвентарь

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

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

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

Разогрев

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