Polenta with lentil ragu is a rich and tasty dish, entirely plant-based, which becomes a delicious single dish when accompanied by vegetables. I’ve prepared the vegetable ragu with red split lentils, which cook much more easily and are also more digestible. If you like lentils, try the lentil dhal, it is very creamy and fragrant. You can use the type of polenta you prefer, whether it is white, yellow, quick-cooking, or classic-cooking.
Let’s get to work and prepare together the polenta with lentil ragu.
OTHER LENTIL RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for preparing polenta with lentil ragu
- 2 carrots
- 1 onion
- 1 clove garlic
- 14 oz red split lentils
- 24.7 oz tomato puree
- to taste salt and chili
- 3.4 fl oz red wine
- A few leaves bay leaf
- 4 tablespoons extra virgin olive oil
- to taste polenta, cooked
Tools
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- Pan
- Chopper
Steps for preparing polenta with lentil ragu
Clean garlic, carrots, and onion. Chop the vegetables using a chopper. Sauté them in a pan with extra virgin olive oil. Rinse the lentils under running water. Add them to the chopped mixture and season.
Deglaze with red wine. Add the tomato puree, salt, and chili. Scent with bay leaf. Add a bit of water, cover with a lid, and cook, stirring often and adding water when necessary.
Prepare the polenta following the package instructions. You can use the polenta flour you prefer, whether it is quick-cooking or classic-cooking. Pour the polenta into a baking dish and enrich it with the polenta ragu. If you like, add a drizzle of raw oil. Serve.
Storage
You can store this dish in the fridge for two or three days.
