A dinner-saving dish, stewed lentils with polenta. Very simple and genuine, gluten-free, today with green asparagus.
Unique dish stewed lentils with polenta but traditional, bringing to the table cereals, legume proteins, and seasonal vegetables.
I often use stewed lentils or lentil ragù, it is very versatile. Left nice and soft with the addition of vegetable broth and some veggies, it becomes a special soup. With a little more tomato, here is the ragù to dress the pasta integral, and finally as in this case, ideal with a base of polenta or, in any case, dry whole grains.
Perhaps lentils are the legume I absolutely love the most (for having chosen them together with thyme, for the blog name.) They are among the most digestible legumes, and you can find endless recipes with lentils of all colors.
If you have some glycemic problems, you might want to replace corn with buckwheat polenta or even a taragna (mixed buckwheat and corn). Another idea is to try stewed lentils with millet polenta.
Here are some ideas for lentil recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Vegan
- Seasonality: Spring
Ingredients for Stewed Lentils with Polenta
- 3.5 oz lentils
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 5 tbsps tomato purée
- 1 leaf bay leaf
- 1 tsp unrefined sea salt
- 1.25 cups vegetable broth
- 2 tbsps soffritto mix
- 3.5 oz instant polenta
- 10 asparagus (green)
Steps for Stewed Lentils with Polenta
You can use lentils already cooked previously, in this case, I used pre-cooked corn flour.
Prepare your stewed lentils:
I always prefer to soak the lentils for a couple of hours; if you can do this, they clean and swell better and then cook more quickly.
Pour a little extra virgin olive oil into a pot and add the soffritto mix to sauté for a couple of minutes.
Add the drained lentils, let them flavor for a few minutes, then add the tomato purée and let it flavor, then add the broth and bay leaf. Cook for 25 minutes, tasting when the lentils are cooked but not mushy.
If they seem too dry, add a little more broth. Adjust salt.
Set aside,
Prepare the asparagus in a steamer; they are ready in 15 minutes; in the meantime, the pre-cooked polenta. Pour the pre-cooked flour into slightly salted water, bring to a boil, keep it nice and soft, and after 3 minutes, pour onto a flat plate.
Add lentils and asparagus and serve immediately at the table
Tips
You can freeze your stewed lentils and use them in various ways, in soups, meatballs, casseroles.
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