Lentil and Mushroom Ragout on Creamy Polenta

A hearty vegan ragout of brown lentils, mushrooms and tomatoes with thyme, served with creamy polenta. The lentils provide plenty of plant-based protein and make the dish filling even for non-vegans.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 150 g Brown lentils
• 250 g Mushrooms
• 1 Stück Onion
• 2 Stück Garlic cloves
• 2 EL Tomato paste
• 1 Dose Chopped tomatoes
• 400 ml Water
• 1 Stück Bay leaf
• 2 TL Dried thyme
• 1 TL Sweet paprika powder
• 2 EL Olive oil
• 150 g Polenta (cornmeal)
• 600 ml Water for the polenta
• 1 Bund Parsley
• Salt
• Black pepper

Method

1. Peel the onion and garlic and dice finely. Clean the mushrooms and slice them.
2. Heat the olive oil in a large pot, then fry the onion and mushrooms in it for 5 minutes, until the mushrooms release their liquid and take on color. Briefly fry the garlic along with them.
3. Stir in the tomato paste and toast for 1 minute. Add the lentils, chopped tomatoes, 400 ml water, the bay leaf, the thyme and the paprika powder, and season with salt and pepper.
4. Let the ragout simmer uncovered over medium heat for about 25 to 30 minutes, until the lentils are soft. If needed, add a little more water.
5. Meanwhile, bring 600 ml water to a boil with a pinch of salt. Sprinkle in the polenta while stirring and let it swell over low heat for about 10 minutes, until creamy. Stir occasionally so nothing burns.
6. Remove the bay leaf from the ragout and adjust the seasoning with salt and pepper. Wash the parsley, finely chop it and stir it into the ragout.
7. Spoon the polenta onto two plates and top with the lentil and mushroom ragout.