Lentil ragout over polenta
Lentil ragout over polenta is a plant-based alternative to classic ragout over polenta. It is a hot dish and it is perfect to eat during the cold season.
Difficulty:
Low
Preparation time:
5 minutes
Cooking time:
30 minutes
Cost:
Low
Ingredients for two people
- 200 grams of cooked lentils
- 1 spring of rosemary
- 400 grams of tomato sauce
- 1 tsp of salt
- A pinch of pepper
- 1 tbsp of olive oil
- 50 grams of onion (about ½)
- 200 grams of polenta
Preparation
Finely cut the onion and sauté it in a pan with oil. Add cooked lentils, tomato sauce, salt, pepper, and rosemary. Let it cook on low heat for at least half an hour. In the meantime, cook the polenta following the instructions written on the packaging.
Serve and eat while it is hot.
Lentil ragout over polenta can be kept in the fridge for three days.
