Lentil And Pancetta Ragù With Parmesan Polenta

Name: Lentil And Pancetta Ragù With Parmesan Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can green lentils drained.; 5 1/4 ounces plum or Cherry Tomatoes, halved; 2 handfuls spinach roughly shredded; 1/2 red onion sliced; 2 cloves garlic sliced.; 1 3/4 ounces pancetta Smoked, or equivalent smoked streaky bacon, sliced into 1cm pieces; 1 porcini or Vegetable Stock Cube; water; 7/8 cup polenta Quick Cook; 2/3 cup cheese Grated Parmegiano Reggiano; 1 teaspoon cornflour heaped mixed with 2tbsp water; 1 teaspoon tomato puree

Servings: persons

1 can green lentils drained.
5 1/4 ounces plum or Cherry Tomatoes, halved
2 handfuls spinach roughly shredded
1/2 red onion sliced
2 cloves garlic sliced.
1 3/4 ounces pancetta Smoked, or equivalent smoked streaky bacon, sliced into 1cm pieces
1 porcini or Vegetable Stock Cube
water
7/8 cup polenta Quick Cook
2/3 cup cheese Grated Parmegiano Reggiano
1 teaspoon cornflour heaped mixed with 2tbsp water
1 teaspoon tomato puree

1
Prepare all the vegetables as required and grate the parmesan.
2
Preheat a non-stick saucepan over a medium-high heat. Once heated, add the pancetta to the pan and reduce the heat a little to allow it to crisp.
3
When the pancetta has started to crisp, add the sliced onion and garlic and cook until softened and the onions have become golden. Add the tomato puree and cook for a few minutes (this helps remove the metallic taste that often occurs).
4
Add the drained lentils and tomatoes and add enough stock to barely cover the lentils. Bring to the boil and reduce to a simmer for 5 minutes before adding the spinach.
5
Allow the spinach a few minutes to wilt, then add the cornflour and water mixture to thicken, and season to taste.
6
For the polenta: bring 400ml water to the boil (or however much your polenta packet reccommends) and season with salt and pepper.
7
Once the water has come to the boil, slowly add your polenta stirring continuously, allowing it to cook for 1 minute, (or longer if you desire a firmer texture). Remove from the heat and stir in the parmesan cheese.
8
Enjoy!

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can green lentils drained., 5 1/4 ounces plum or Cherry Tomatoes, halved, 2 handfuls spinach roughly shredded, 1/2 red onion sliced, and more.

Yes, Lentil And Pancetta Ragù With Parmesan Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!