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A vegetable packed dish full of nutrients and seasonal ingredients, great to accompany this cheesy polenta, or to add to your favourite #pasta This dish is also suitable for a vegan diet if omitting the cheese or using vegan cheese for the polenta.
Incredibly delicious, you can also swap some of the vegetables used to adapt to the season.
If you are preparing this dish for a vegan diner, ensure that the vegetable stock cube is also suitable.
Ingredients for 4 portions:
For the ragout:
1 carrot finely diced
1 shallot finely diced
1 celery stick finely diced
100 g seasonal mushrooms diced
100 g delica squash - or butternut if not available - finely diced
200 g split lentils
1 sprig or rosemary, few of thyme and 2 bay leaves
3 tbsp olive oil
2 tbsp tomato paste
400 ml vegetable stock
50 gr passata - optional
Salt and pepper to taste
Coriander or flat parsley chopped to garnish
For the cheesy polenta:
75 g of easy cook polenta - I used Valsugana
300 ml water
50 g grated parmigiano reggiano or preferred cheese
Sea salt flakes to season the water
Method for the ragout:
Heat a large frying pan on medium heat. Add the olive oil and straight after the all diced vegetables, but the mushrooms.
Add the tomato paste and the herbs, a splash of water and stir all ingredients ensuring they are fully coated in the tomato paste.
Add the lentils and let these toast for a couple of minutes, followed by the mushrooms and the passata if using. Combine all and cover with the vegetable stock.
Season with sea salt and freshly ground black pepper, cover with a lid and let cook for about 20 min or until soft. Add water if required.
Whilst the lentils are cooking, prepare your polenta. Bring the salted water to a boil and add your polenta.
Cook for about 10 minutes, adding more water if required. Finish with the grated cheese.
To serve plate the polenta and top with your lentils. Garnish with freshly chopped herbs Buon Appetito!
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