Lentil Ragù on Soft Polenta

Make lentil ragù on soft polenta, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
260 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
100 g Onion
100 g Carrot
2 sticks, about 80 g Celery
One tin (400 g) Chopped tomatoes, tinned
20 g Tomato purée
8 g Olive oil
2 cloves, about 6 g Garlic
A sprig, chopped finely Fresh rosemary
100 g Cornmeal polenta (Dry weight.)
500 g Vegetable stock (Made up from a cube or a pot.)
2 tbsp (10 g) Nutritional yeast (Stands in for parmesan in the polenta.)
Ingredient notes on the recipe page.

METHOD
1. Cook the finely chopped onion, carrot and celery in the oil for ten minutes, then add the garlic, rosemary and purée for a minute more.
2. Add the tomatoes and lentils with a pinch of salt and simmer for 30 minutes until thick and glossy.
3. Bring the stock to the boil, pour in the polenta in a steady stream while whisking, and cook on a low heat for ten minutes, stirring often, until it comes away from the pan. Beat in the yeast and salt.
4. Spread the polenta over two plates and spoon the ragù over.

Contains celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/lentil-ragu-soft-polenta

AI-generated images illustrating the recipe.

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