LENTIL RAGU WITH BAKED HERB POLENTA


Time of preparation: 40+ min

Difficulty: medium


Serves 4 


For lentil ragu

Ingredients:

  • 2 red onions

  • 2 carrots

  • 2 celery stalks

  • 3 tbs tomato paste

  • 2 tsp ground paprika

  • 100 ml quality red wine

  • 200 g brown lentils

  • 3 bay leaves

  • 2 tsp dry marjoram

  • 2 tsp dry lovage

  • 1 bottle tomato puree

  • water, as necessary

  • salt and pepper



Soak lentils overnight.


Blend onions, carrots and celery in a food processor. Water-fry them, season with salt and pepper, then add tomato puree and ground paprika and allow it to develop a lovely fragrance. Pour wine over it, stir and leave so that alcohol evaporates and only a subtle wine aroma is left. Add the rest of the ingredients and keep it simmering until lentils become tender. If necessary, add more water to get desired consistency, and season to taste. Add lovage towards the end of cooking to retain its full flavor.


For polenta

Ingredients:

  • 250 g polenta

  • some sprigs fresh thyme

  • some sprigs fresh rosemary

  • small bunch chives

  • 3 tablespoons nutritional yeast

  • salt 


Bring water to the boil, add salt, thyme and rosemary. Cook polenta according to the package instructions. Just before pouring it into a baking pan, mix in chopped chives and nutritional yeast. Bake it in the oven at 200°C until it gets a lovely golden brown crust. 


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.