Lentil and Vegetable Ragout with Herbed Polenta
A satisfying vegetarian dish featuring a hearty lentil ragout served over creamy polenta, flavored with fresh herbs and garlic. This italian-inspired vegetarian (vegetarian) ready in about 75 minutes pairs green lentils, vegetable broth, large yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup green lentils
- 4 cups vegetable broth
- 1 large yellow onion
- 2 carrots
- 2 stalks celery
- 3 cloves garlic
- 2 tbsp olive oil
- 1/4 cup fresh parsley
- 1/4 cup fresh thyme
- 1/2 cup polenta
- 3 cups water
- 1/2 cup Parmesan cheese
Instructions
- Step 1: In a medium pot, combine 1 cup green lentils and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until lentils are tender but not mushy.
- Step 2: While lentils cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 large yellow onion, chopped, and cook for 8 minutes until softened. Add 2 carrots, diced, and 2 stalks celery, diced, and cook for 5 minutes more. Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
- Step 3: Stir the cooked vegetables and 1/4 cup fresh parsley, chopped, into the lentil pot. Simmer for 10 minutes to blend flavors, then season with salt and pepper to taste.
- Step 4: Meanwhile, bring 3 cups water to a boil in a medium saucepan. Slowly whisk in 1/2 cup polenta, then reduce heat to low. Cook, stirring constantly for 10 minutes until thickened and smooth.
- Step 5: Stir 1/2 cup grated Parmesan cheese into the polenta until melted. Divide the polenta among plates, top with the lentil ragout, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil and Vegetable Ragout with Herbed Polenta take to make?
Total time is about 75 minutes (25 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lentil and Vegetable Ragout with Herbed Polenta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green lentils from drying out.
Can I substitute ingredients in Lentil and Vegetable Ragout with Herbed Polenta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lentil and Vegetable Ragout with Herbed Polenta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lentil and Vegetable Ragout with Herbed Polenta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
