Italian Lentil & Roasted Pepper Ragù with Crispy Parmesan Polenta Squares
Deeply savoury lentil ragù with slow-braised tomatoes and charred peppers, served over crisp polenta squares and rocket.
- 120 g brown lentils
- 220 g red pepper
- 350 ml passata
- 100 g onion
- 2½ cloves garlic
- 80 g carrot
- 60 g celery sticks
- 20 ml olive oil
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- 450 ml vegetable stock
- 90 g polenta
- 25 g parmesan
- 60 g rocket
- 1 tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 220°C. Halve and deseed the red pepper, place on a tray with 1 tbsp olive oil, and roast for 20 minutes until blistered; cover loosely for 5 minutes, then slice.
- Step 2
Finely chop onion, carrot and celery. In a large pan, warm remaining olive oil over medium heat and sauté onion, carrot and celery for 8 minutes until soft. Add garlic and dried oregano for 30 seconds.
- Step 3
Stir in lentils, passata and stock. Bring to a simmer, then cook uncovered for 18–22 minutes until lentils are tender (add a splash more stock if needed). Stir in roasted pepper and balsamic; season with salt.
- Step 4
While ragù simmers, cook polenta: bring 500 ml water to a boil with a pinch of salt, whisk in polenta, then simmer 6–8 minutes until thick. Stir in parmesan, spread on a lined tray (about 1.5 cm thick) and cool 10 minutes.
- Step 5
Heat a non-stick frying pan with a drizzle of oil. Cut polenta into squares, pan-fry 2–3 minutes per side until crisp.
- Step 6
Serve ragù over polenta squares with rocket tossed in a tiny drizzle of oil and a pinch of salt.
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