Dinner

Lentil Ragù on Soft Polenta

Name: Lentil Ragù on Soft Polenta
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 260 g Cooked lentils; 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; 500 g Vegetable stock; 2 tbsp (10 g) Nutritional yeast

A rosemary and tomato lentil ragù spooned over soft polenta. 23 g of protein for 493 kcal, with no gluten and no dairy.

Calories: 493kcal
Protein: 23g
Fat: 7g
Carbs: 86g

Per serving, makes 2. 20 minutes of work, then 30 minutes simmering. Published 8 September 2026.

Allergens

Celery

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Cooked lentils260 g
Cooked weight, green or brown. A pouch is already this.
Onion100 g
Carrot100 g
Celery2 sticks, about 80 g
Chopped tomatoes, tinnedOne tin (400 g)
Tomato purée20 g
Olive oil8 g
Garlic2 cloves, about 6 g
Fresh rosemaryA sprig, chopped finely
Cornmeal polenta100 g
Dry weight.
Vegetable stock500 g
Made up from a cube or a pot.
Nutritional yeast2 tbsp (10 g)
Stands in for parmesan in the polenta.

Method

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.
Add the tomatoes and lentils with a pinch of salt and simmer for 30 minutes until thick and glossy.
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.
Spread the polenta over two plates and spoon the ragù over.

Worth knowing

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.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.