Lentil recipes are a great option! Green lentils are the centre of this vegetarian dish along with polenta, vegetables and cheese. It can be a side dish or a main.
Chargrilled vegetable & lentil stew with cheesy polenta
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 300g frozen chargrilled vegetable medley
- 230g can plum tomatoes
- 60g green lentils, rinsed
- 300ml vegetable stock
- 1 tsp dried oregano
- 150g polenta
- 60g Parmigiano Reggiano, grated
- 1½ tbsp balsamic glaze
Instructions
- Put the chargrilled vegetables, tomatoes, lentils, stock and oregano in a saucepan, and bring to a gentle simmer. Cover and cook gently for about 25 minutes until the mixture is thick and pulpy, stirring frequently. Add a dash of water if the mixture dries out.
- Meanwhile, bring 700ml water to the boil in a saucepan with ½ tsp salt and sprinkle in the polenta, whisking well to prevent the mixture turning lumpy. Reduce the heat to its lowest setting and continue to cook, stirring with a wooden spoon for 8 minutes. Stir in all but 2 tbsp of the Parmigiano Reggiano and some ground black pepper.
- Add the balsamic glaze to the vegetables. Spoon the polenta onto plates, pile the vegetables on top and serve sprinkled with the reserved cheese.
More delicious family recipes
- Lentil salad with cauliflower
- Spinach and Stilton tartiflette
- Flaky mushroom and thyme pie
- Baked Indian spring rolls with butternut squash and paneer
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