Lentil Ragù on Soft Polenta
Makes 2 servings

INGREDIENTS
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.)

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.

RECIPE NOTES
Quick-cook polenta is done in five minutes; the coarse kind takes 40. The packet will say which you have.
Polenta sets as it cools, so serve it as soon as it is ready. Leftover polenta cut into slabs and fried the next day is not a loss.

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