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 porsiyon
Cuisine: italian
Ingredients: 2 yemek kaşığı olive oil; 1 adet yellow onion finely chopped; 1 adet carrot finely chopped; 1 adet celery stalk finely chopped; 2 diş garlic minced; 1 su bardağı dried green lentil rinsed; 1 konserve kutusu crushed tomato 400g; 3 su bardağı vegetable broth; 0,5 çay kaşığı dried oregano; 0,5 çay kaşığı dried thyme; 1 adet bay leaf; 0,5 çay kaşığı salt; 0,25 çay kaşığı black pepper freshly ground; 1 su bardağı quick-cooking polenta; 4 su bardağı water; 0,5 çay kaşığı salt; 2 yemek kaşığı nutritional yeast; 2 yemek kaşığı fresh parsley chopped (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 10 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: kereviz içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

ragu

2 yemek kaşığıolive oil
1 adetyellow onion, finely chopped
1 adetcarrot, finely chopped
1 adetcelery stalk, finely chopped
2 dişgarlic, minced
1 su bardağıdried green lentil, rinsed
1 konserve kutusucrushed tomato, 400g
3 su bardağıvegetable broth
0,5 çay kaşığıdried oregano
0,5 çay kaşığıdried thyme
1 adetbay leaf
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper, freshly ground

polenta

1 su bardağıquick-cooking polenta
4 su bardağıwater
0,5 çay kaşığısalt
2 yemek kaşığınutritional yeast

garnish

2 yemek kaşığıfresh parsley, chopped(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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