Lentil Ragout with Polenta Sticks

5 from 7 votes
Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 3 hours
Total Time 4 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 90 kcal


For the polenta sticks

  • 200 g Polenta
  • 400 ml Vegetable broth

For the ragout

  • 2 Onions
  • 2 tsp Thyme (dried)
  • 200 g Beluga lentils
  • 400 ml Vegetable broth
  • 500 g Swiss chard or spinach leaves
  • 500 g Mushrooms
  • 3 Garlic cloves
  • 20 ml Water
  • 2 tbsp Shiro miso white (optional)
  • Salt and pepper


Polenta sticks

  • For the polenta sticks, bring the vegetable stock to a boil in a saucepan. Reduce the heat and slowly stir in the polenta. Stir until you have the feeling that the polenta wants to stay together. Then brush a small baking dish with olive oil and add the polenta mixture. Press everything evenly so that you get a smooth and evenly high surface. Then store in the refrigerator for 3 hours.

The ragout

  • For the ragout, cut the onions into small cubes and sauté them in a saucepan with olive oil. Then add the thyme and fry briefly. Wash the lentils and also add them to the pot. After 2-3 minutes pour in the vegetable stock and simmer for 20-30 minutes.
  • In the meantime, quarter the mushrooms. Tear off the leaves from the chard and cut the stalks into strips. If you use spinach leaves, wash them now. Fry the mushrooms in a pan with olive oil for a few minutes. Press or grate the garlic. Then add the stalks of the chard and fry for about 10 minutes.
  • The lenses should now be ready. Therefore we now mix the Shiro miso with the water and add it to the lentils. The leaves of the Swiss chard or spinach are also added. Gradually add a handful of leaves and let them collapse. Then add the mushrooms and let everything simmer for another 10 minutes.


  • Take the polenta out of the refrigerator, turn it over and cut into strips of any size. Fry the sticks in a pan with a little olive oil until golden brown on all sides. Pour some of the ragout into a bowl or deep plate and place the sticks on top. Good Appetite!


Serving: 100gCalories: 90kcalCarbohydrates: 9.9gProtein: 6.1gFat: 2.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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