The finished recipe. Lentil Ragù on Soft PolentaIngredients 1 to 6. 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 puréeIngredients 7 to 12. 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.)Step 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.Step 2. Add the tomatoes and lentils with a pinch of salt and simmer for 30 minutes until thick and glossy.Step 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.Step 4. Spread the polenta over two plates and spoon the ragù over.
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