Speedy Lentil & Summer Vegetable Ragù with Creamy Polenta
A comforting yet light Italian-inspired ragù featuring quick-cooking red lentils and seasonal summer vegetables, served over creamy, dairy-free polenta.
Ingredients
- Crushed Tomatoes165 g
- Bell Pepper61 g
- Onion42.5 g
- Garlic1 cloves
- Soy Milk165 ml
- Bell Pepper61 g
- Olive Oil11.5 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Red Lentils75 g
- Vegetable Broth141 ml
- Zucchini85 g
- Nutritional Yeast11.5 g
- Dried Basil1 tsp
- Instant Polenta61 g
Instructions
- 1Step 1
Step 1: Finely chop onion, garlic, zucchini, and bell pepper. Heat olive oil in a large pot or deep skillet over medium heat. Add onion, garlic, zucchini, and bell pepper; sauté for 5-7 minutes until softened.
- 2Step 2
Step 2: Rinse red lentils thoroughly. Add lentils, crushed tomatoes, vegetable broth, dried basil, salt, and pepper to the pot. Bring to a simmer, then reduce heat, cover, and cook for 8-10 minutes, or until lentils are tender and most liquid is absorbed.
- 3Step 3
Step 3: While the ragù simmers, prepare the polenta. In a separate saucepan, bring soy milk and 1 cup (240ml) water to a boil. Slowly whisk in instant polenta, stirring constantly to prevent lumps. Reduce heat to low and continue stirring for 3-5 minutes until creamy and thickened. Stir in nutritional yeast.
- 4Step 4
Step 4: Serve the lentil and vegetable ragù immediately over the creamy polenta.
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.