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If you’re after a meal that feels like a warm hug in a bowl, this is it. My Lentil Ragu with Creamy Polenta is rich, hearty, and exactly the kind of dinner you want to curl up with – especially when you’re craving something cozy but still wholesome.
We’re talking saucy, slow-simmered lentils layered over a buttery-soft bed of creamy polenta, with hints of garlic, herbs, and that cheeky splash of red wine (totally optional… but also not really). It’s plant-based comfort food that’s big on flavour and even bigger on comfort – and honestly? It’s giving Tuscan cottage energy.
Whether you’re feeding guests or just yourself in your comfiest trackies, this one’s a winner.
Why you will love this recipe
- Comfort food vibes, minus the heaviness
Think slow-simmered, saucy lentils spooned over a buttery-soft bed of creamy polenta – it’s hearty, warm, and totally soothing without putting you in a food coma. - That creamy polenta is next level
Silky, savoury, and loaded with flavour thanks to a little vegan butter and a cheeky spoon of nooch. It’s basically mashed potato’s cooler, Italian cousin. - Budget-friendly and pantry-staple approved
Made with humble ingredients like dried lentils, tinned tomatoes, onion, garlic and polenta – this one’s kind on your wallet and doesn’t require a special trip to the shops. - Packed with plant protein
Lentils are the star here, bringing the fibre, iron, and a satisfying 9g of protein per ½ cup. So yes, it’s comforting and secretly nourishing. - Great for meal prep or leftovers
The ragu only gets better the next day, and the polenta can be reheated to creamy perfection (or even sliced and pan-fried if you’re feeling fancy – think polenta chips). - Totally vegan and gluten-free
No swaps or weird subs needed. Just real, wholesome, plant-based goodness that happens to tick all the boxes.
What ingredients you will need to make this
- Tinned brown lentils
- Brown onion
- Carrot
- Garlic cloves
- Thyme
- Oregano
- Nutritional yeast flakes
- Tinned crushed tomatoes or tomato puree
- Tomato paste
- Balsamic vinegar
- Olive oil
- Polenta
- Vegan butter
- Vegetable stock cube
- Salt, to taste
How to make Lentil Ragu with Creamy Polenta
Start by heating a drizzle of olive oil in a large pan over medium heat. Add in a finely chopped onion, finely chopped or grated carrot, and a pinch of salt. Let that cook down until everything’s soft and smelling amazing – this is your flavour base, so take your time.
Once that is under way, now it’s time to add in the minced garlic. I like to add it at this point so that it doesn’t burn too quickly. Then, stir in some dried thyme, oregano (Italian herbs or whatever else you’ve got), tomato paste for richness, and give it a minute to caramelise.
Next drizzle in some balsamic vinegar and stir before adding crushed tomatoes or tomato puree.
Add in your lentils (I like brown or green for this) and your veggie stock cube that has been dissolved in a bout 250mls of water. Let it all bubble away gently, lid on, until the lentils are tender and the sauce is thick and ragu-like – it’ll take around 30 minutes, but the hands-on time is minimal, I promise.
While the ragu’s doing its thing, make the polenta. Bring veggie stock or water to a simmer in a saucepan, then slowly whisk in the polenta, making sure to stir constantly so you don’t end up with any lumps. Keep stirring as it thickens – this happens fast – then drop the heat and let it cook gently for about 15–20 minutes, stirring every now and then.
Once it’s soft and creamy, stir in a little vegan butter, and nutritional yeast for that dreamy, cheesy vibe. Taste, season, and adjust to your liking.
To serve, spoon the creamy polenta into bowls, pile the lentil ragu on top, and finish with a sprinkle of fresh herbs or a crack of black pepper. It’s cosy, simple, and absolutely packed with flavour – perfect for nights when you want something nourishing without the fuss.
More recipes you might like
Deconstructed Vegan Burger Bowl
Caramelised Onion Orecchiette Pasta
Easy Tomato, Basil & Garlic Spaghetti
Fig, Rocket & Caramelised Onion Flatbread
Charred Corn Salad with Tomatoes, Avocado & Pickled Onions
Lentil Ragu with Creamy Polenta
3
10
35
45
This cosy lentil ragu is slow-simmered to perfection and served over a bed of ultra-creamy, cheesy vegan polenta. It’s hearty, nourishing, and the ultimate plant-based comfort food.
Ingredients
400 grams Tinned Brown Lentils, drained and rinsed
400 grams Crushed Tomatoes or Tomato Puree
2 tbsp Tomato Puree
2 tsp Balsamic Vinegar
1 Vegetable Stock Cube
250 mls Water (to dissolve vege stock cube in)
1 Carrot, grated or finely diced
1 Brown Onion, finely diced
4 Garlic Cloves, minced
1 tbsp Olive Oil
Salt, to taste
- Polenta
1 cup Polenta
5 cups Water
1 tbsp Vegan Butter
2 tbsp Nutritional Yeast Flakes
Salt, to taste
Directions
- Heat olive oil in a pan. Add chopped onion and grated/chopped carrot, cook until soft.
- Add minced garlic, tomato paste, balsamic vinegar and herbs, and cook for 1–2 mins more.
- Add lentils, crushed tomatoes, and veggie stock cube dissolved in 250mls of water. Bring to a simmer, cover, and cook for 30 mins until lentils are tender and sauce has thickened. Stir occasionally.
- In a saucepan, bring water to a boil. Slowly whisk in polenta, stirring constantly. Reduce heat and cook for 15–20 mins until thick and creamy.
- Stir in vegan butter, and nutritional yeast. Season to taste.
- Spoon polenta into bowls, top with lentil ragu, and garnish with fresh herbs or cracked pepper.
