Lentil stew with polenta

Name: Lentil stew with polenta
Ingredients: 1 onion; 3 cloves of garlic; 1 jar of lentils (canned); 200g tomato paste; 1 tablespoon starch; salt; pepper; 3 tablespoons olive oil. Polenta: cornmeal; water; salt; 2-3 bay leaves.

Season - Lentil stew with polenta by Lucia F. - Recipia

Lentil stew with polenta - a delicious and hearty recipe, perfect for fasting days or for anyone who desires a healthy meal. This recipe will take you on a culinary journey full of flavors, textures, and comfort, making it an excellent choice for a comforting lunch or dinner. The total preparation time is approximately 1 hour, and the recipe is sufficient for 4 servings. Ingredients: - 250 g lentils (preferably green or brown lentils) - 1 large carrot, diced - 1 medium onion, finely chopped - 2 garlic cloves, crushed - 1 red or green bell pepper, diced - 400 ml tomato juice (or crushed tomatoes) - 1 tablespoon tomato paste - 1 bay leaf - 1 teaspoon ground cumin - Salt and pepper to taste - Olive oil for sautéing - Water (or vegetable broth) for cooking - Polenta (about 250 g cornmeal) - 800 ml water for polenta - A pinch of salt for polenta Preparing the lentil stew: 1. Start by rinsing the lentils well under cold water, then soak them for about 30 minutes. This step is not mandatory, but it helps reduce cooking time and improves digestibility. 2. In a large pot, add 2-3 tablespoons of olive oil and heat over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. 3. Add the carrot and bell pepper, continuing to sauté for another 5 minutes until the vegetables become slightly soft. 4. Incorporate the crushed garlic and cumin, stirring well to release the flavors, then add the drained lentils. Mix everything to combine the ingredients. 5. Pour in the tomato juice and 400 ml of water (or vegetable broth), add the bay leaf, salt, and pepper to taste. Bring to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils are tender, stirring occasionally. Preparing the polenta: 1. In another pot, bring 800 ml of water to a boil. Add a pinch of salt. 2. When the water is boiling, gradually add the cornmeal, constantly stirring with a whisk to prevent lumps from forming. Continue stirring until the polenta thickens and becomes creamy. 3. Cook the polenta over low heat for 10-15 minutes, stirring occasionally. You can adjust the consistency by adding water if necessary. Serving: Once the lentil stew is ready, remove the bay leaf and adjust the seasoning. Serve the stew hot alongside warm polenta. A delicious suggestion is to add a few fresh parsley leaves on top for an extra touch of freshness. Possible variations: - If you want a more intense flavor, you can add a tablespoon of soy sauce or Worcestershire sauce. - Instead of polenta, you can serve the lentil stew with rice or mashed potatoes for a different option. - You can also add other vegetables like celery or zucchini, depending on your preferences. This lentil stew with polenta recipe is not only a healthy option but also an excellent way to enjoy a hearty and tasty meal during fasting days. Savor every bite and let yourself be carried away by the rich flavors of this dish!

Preparation

Chop the onion finely and sauté it in oil for 3 minutes, then add the lentils from the jar along with the water from the jar, and complete with 1/2 cup of water. Add the bay leaves and let it boil for 2-3 minutes, then add the tomato paste mixed with 1 tablespoon of starch (to bind better). Season with salt and pepper, and everything is ready. Prepare the polenta: Boil water with salt, when it boils, add the flour, mix well, and let it cook. It can be served plain or with any side dish you desire, even with meat if it's not a fasting day. However, we served it with polenta and pickles. Enjoy your meal!

Lentil stew with polenta

Preparation

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