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 porcije
Cuisine: italian
Ingredients: 2 žlica olive oil; 1 kos yellow onion finely chopped; 1 kos carrot finely chopped; 1 kos celery stalk finely chopped; 2 strok garlic minced; 1 skodelica dried green lentil rinsed; 1 pločevinka crushed tomato 400g; 3 skodelica vegetable broth; 0,5 žlička dried oregano; 0,5 žlička dried thyme; 1 kos bay leaf; 0,5 žlička salt; 0,25 žlička black pepper freshly ground; 1 skodelica quick-cooking polenta; 4 skodelica water; 0,5 žlička salt; 2 žlica nutritional yeast; 2 žlica fresh parsley chopped (neobvezno)

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.

Izvirni recept avtorja Forkin

Skupni čas: 1 h 10 min
Porcije: 4
Zahtevnost: Srednje

Informacije o alergenih: lahko vsebuje zelena. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

ragu

2 žlicaolive oil
1 kosyellow onion, finely chopped
1 koscarrot, finely chopped
1 koscelery stalk, finely chopped
2 strokgarlic, minced
1 skodelicadried green lentil, rinsed
1 pločevinkacrushed tomato, 400g
3 skodelicavegetable broth
0,5 žličkadried oregano
0,5 žličkadried thyme
1 kosbay leaf
0,5 žličkasalt
0,25 žličkablack pepper, freshly ground

polenta

1 skodelicaquick-cooking polenta
4 skodelicawater
0,5 žličkasalt
2 žlicanutritional yeast

garnish

2 žlicafresh parsley, chopped(neobvezno)

Oprema

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

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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