Lentil Ragu with Polenta
A deeply satisfying, hearty, and incredibly budget-friendly meal. This creamy polenta topped with a rich lentil ragu is pure comfort in a bowl.
Serves: 4
Cost per person: $1.70 NZD (approx)
Time: 60 minutes
Ingredients
For the Lentil Ragu:
A splash of oil
2 onions, diced
1 celery stick, diced
1 carrot, diced
Fresh or dried herbs (e.g., rosemary, thyme, oregano), optional
200g brown lentils, rinsed (or 2 x 400g cans, drained)
1 can (400g) tinned tomatoes
2-3 cans water
Salt and pepper, to taste
For the Polenta:
200g polenta
1 litre water
1 tbsp butter or oil
Salt, to taste
Method
For the Lentil Ragu:
Heat a splash of oil in a large pot over medium heat. Add the diced onions, celery, carrot, and herbs. Season with salt and pepper. Cook for 8-10 minutes, stirring, until the vegetables have softened and started to turn golden.
Add the rinsed lentils, tinned tomatoes, and two cans of water. Stir well.
Bring to a simmer, then reduce the heat to low. Cover and cook for about 45 minutes, or until the lentils are tender. Stir occasionally and add more water if it becomes too thick.
Once cooked, check the seasoning and add more salt and pepper if needed.
For the Polenta:
In a separate pot, bring the water to a boil. Add the butter or oil and a good pinch of salt.
Slowly pour in the polenta while whisking continuously to prevent lumps from forming.
Reduce the heat to the lowest setting. Cover with a lid and simmer gently for about 40 minutes, stirring thoroughly every 10 minutes to prevent sticking.
If the polenta becomes too thick, whisk in a little more hot water until you reach your desired creamy consistency.
To Serve:
Spoon the creamy polenta into bowls and top generously with the lentil ragu.
Tips
Use canned lentils: To save time, use two cans of pre-cooked lentils. Just add them in step 2 and simmer for 15-20 minutes to let the flavours meld.
Customise the ragu: Add a teaspoon of smoked paprika for depth, or a splash of balsamic vinegar for a touch of acidity at the end of cooking.
Polenta texture: For a firmer polenta that you can set and grill or fry, use a 1:4 ratio of polenta to water.
Make it ahead: Both the lentil ragu and polenta reheat well. The ragu often tastes even better the next day.
