![Polenta pie with vegetarian sauce on spinach cream Polenta pie with vegetarian sauce on spinach cream](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1480264563/glimlgjojptt9iqhlad2.jpg)
Polenta pie with vegetarian sauce on spinach cream
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
A vegetable recipe with an amazing taste!
I state that I am intolerant to the onion, so I replace it with zucchini. And I use little oil.
First, soak the lentils in cold water. Since they will cook in tomato sauce, quite thick, it is preferable to facilitate cooking with soaking.
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.
Then pour the drained lentils, tomato sauce and water provided for in the recipe. Cook for another 50 minutes, slowly: the sauce must simmer.
When cooked, add the last 2 tablespoons of oil and mix. Ready!
Suggested use: with polenta, on pasta, in a mess, with crepes or tortillas. And then everything that comes to mind! Enjoy your meal.