Tuscan lentil ragu with cheesy polenta
Serves 2
A rustic, tomatoey Tuscan rugu with
delicate brown lentils, zucchini and carrots served with cheesy soft
polenta. You can also easily turn this recipe into an opulent tuna
and lentil ragu by adding bite-size pieces of fresh tuna for the
final 5 minutes of cooking.
3 tablespoons extra virgin olive
oil
1 onion—finely chopped
1 carrot—diced
1 zucchini—diced
3 cloves garlic—finely chopped
¾ teaspoon dried rosemary
¼ cup red wine
14 oz (400g) canned chopped tomatoes
2 tablespoons tomato paste
¼ cup water
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup canned brown lentils
2½ cups boiling water
½ cup instant polenta
½ cup finely grated Parmesan cheese
HEAT 2 tablespoons of the oil in a
saucepan over a medium heat and cook the onion and carrot for 4
minutes. ADD the zucchini and cook for a further 4 minutes. ADD the
garlic and rosemary and cook for 2 minutes. ADD the wine, tomatoes,
tomato paste, water, salt and pepper, bring to a boil, then cover
with a lid, reduce the heat to medium and cook for 6 minutes. ADD
the lentils and cook, uncovered, for 5 minutes. WHILE the ragu
cooks, place the boiling water in a saucepan and return to a boil.
REDUCE the heat to medium-low then slowly pour in the polenta in a
stream and cook, stirring constantly, for around 3 minutes, until
thickened. REMOVE from the heat and stir in the Parmesan cheese.
STIR the reserved tablespoon of olive oil into the ragu. SERVE at
once with the polenta.
© MediterrAsian.com