Polenta pie with vegetarian sauce on spinach cream
101 recipes
Ragout Of Lentils
ingredients
servings
4
Lentils
150 oz
Canned tomato sauce, without salt
500 oz
Natural sea salt
1 teaspoon
White wine
40 oz
Water
350 oz
Celery
2 stems
Carrots
2 unit
Courgette
1 unit
Extra virgin olive oil
3 spoons
Sauces from Italy
Ragout Of Lentils
Ragout Of Lentils
ready in
1 hour 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A vegetable recipe with an amazing taste!
preparation
step 1
I state that I am intolerant to the onion, so I replace it with zucchini. And I use little oil.
step 2
First, soak the lentils in cold water. Since they will cook in tomato sauce, quite thick, it is preferable to facilitate cooking with soaking.
step 3
Chop the vegetables as you do for a normal sauce. Season them in a pan with a tablespoon of oil (the first of the three of the recipe), blend with the wine, add the salt and cook for 10 minutes with the lid.
step 4
Then pour the drained lentils, tomato sauce and water provided for in the recipe. Cook for another 50 minutes, slowly: the sauce must simmer.
step 5
When cooked, add the last 2 tablespoons of oil and mix. Ready!
step 6
Suggested use: with polenta, on pasta, in a mess, with crepes or tortillas. And then everything that comes to mind! Enjoy your meal.
