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 porcie
Cuisine: italian
Ingredients: 2 lyžica olive oil; 1 ks yellow onion finely chopped; 1 ks carrot finely chopped; 1 ks celery stalk finely chopped; 2 strúčik garlic minced; 1 šálka dried green lentil rinsed; 1 konzerva crushed tomato 400g; 3 šálka vegetable broth; 0,5 lyžička dried oregano; 0,5 lyžička dried thyme; 1 ks bay leaf; 0,5 lyžička salt; 0,25 lyžička black pepper freshly ground; 1 šálka quick-cooking polenta; 4 šálka water; 0,5 lyžička salt; 2 lyžica nutritional yeast; 2 lyžica fresh parsley chopped (voliteľné)

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.

Originálny recept od Forkin

Celkový čas: 1 h 10 min
Porcie: 4
Náročnosť: Stredná

Informácie o alergénoch: môže obsahovať zeler. Ak máte alergiu, vždy skontrolujte obaly surovín.

Príprava

Suroviny

ragu

2 lyžicaolive oil
1 ksyellow onion, finely chopped
1 kscarrot, finely chopped
1 kscelery stalk, finely chopped
2 strúčikgarlic, minced
1 šálkadried green lentil, rinsed
1 konzervacrushed tomato, 400g
3 šálkavegetable broth
0,5 lyžičkadried oregano
0,5 lyžičkadried thyme
1 ksbay leaf
0,5 lyžičkasalt
0,25 lyžičkablack pepper, freshly ground

polenta

1 šálkaquick-cooking polenta
4 šálkawater
0,5 lyžičkasalt
2 lyžicanutritional yeast

garnish

2 lyžicafresh parsley, chopped(voliteľné)

Vybavenie

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

Postup

Krok za krokom

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

Správne uchovanie

Skladovanie

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

Ohrievanie

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