Photo by Sofia Ciravegna on Unsplash
Italian Lentil Ragù with Crispy Polenta and Rocket
Deep, slow-simmered lentil ragù served over pan-grilled polenta with a peppery rocket salad.
- 140 g lentils (dried)
- 120 g carrots
- 80 g celery
- 120 g onion
- 1½ cloves garlic
- 400 g canned chopped tomatoes
- 20 g tomato purée
- 20 ml olive oil
- 1 tsp dried oregano
- 1 pc bay leaf
- 600 ml vegetable stock
- 120 g polenta (instant or quick-cook)
- 60 g rocket
- 2 tsp balsamic vinegar
- 10 g parmesan
- 2 g salt
- 1 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Finely dice carrots, celery and onion.
- Step 2
Heat olive oil in a saucepan; cook the vegetables 6-8 minutes until softened.
- Step 3
Add garlic and cook 30 seconds, then stir in tomato purée, oregano and bay leaf.
- Step 4
Add lentils, chopped tomatoes and vegetable stock; simmer 18-22 minutes until lentils are tender and ragù is thick. Remove bay leaf.
- Step 5
While ragù cooks, make polenta: whisk polenta into 500 ml boiling salted water (or follow pack for quick-cook) and simmer 2-3 minutes until thick.
- Step 6
Pour polenta into a greased tray/plate, chill 10 minutes (or pour thin and let set slightly). Slice into portions.
- Step 7
Heat a little olive oil in a non-stick frying pan; pan-grill polenta pieces 2-3 minutes per side until lightly crisp.
- Step 8
Toss rocket with balsamic, salt and pepper. Serve polenta topped with lentil ragù, finish with parmesan.
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