Tomato Lentil Ragu with Creamy Polenta – Budget Dinners

Tomato Lentil Ragu with Creamy Polenta

A bowl of pure comfort! Slow-cooked veggies and lentils in a rich tomato sauce, spooned generously over soft, buttery polenta. This one’s warming, filling, and easy on the budget.

Serves: 3–4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Special Equipment: Medium saucepan and deep frying pan

Let’s learn how to make it

This cosy dinner is perfect for chilly evenings or anytime you need something hearty and meat-free. You’ll start by gently simmering down a veggie-rich tomato sauce using leeks, carrot, parsnip and lentils. While that bubbles away, a pan of creamy polenta cooks low and slow until velvety smooth. Top it all off with cheese and butter and you’ve got a dish that feels luxe without the price tag.

Ingredients

For the Ragu:

• 2 cans chopped tomatoes 

• 1 can lentils

• 1 large carrot, finely diced

• 1 parsnip, finely diced

• Tops of 2 leeks, cleaned and thinly sliced

• Optional: splash of red wine

• 1 tsp Italian herbs or dried oregano (optional)

• 1 clove garlic, minced (optional)

• Salt and pepper to season

• Olive oil for cooking

For the Creamy Polenta:

• 1 cup polenta

• 2 cups milk

• 2 cups water

• A knob of butter

• Salt and pepper

• Cheese to taste (cheddar or Parmesan – both work beautifully)

Method

1. Start the Polenta:
   In a saucepan over low heat, combine the milk, water, and polenta. Cook gently, stirring often. It will thicken quickly, but keep cooking for around 30 minutes – that’s how you get that smooth, creamy texture. Stir regularly to prevent sticking.

2. Make the Ragu Base:
   In a deep frying pan, heat a little olive oil. Add the cleaned leek tops (discard the dry uppermost ends), and sauté until soft. Add garlic and herbs if using.

3. Add Veggies:
   Stir in the diced carrot and parsnip. Cook for 5 minutes until slightly softened.

4. Deglaze (Optional):
   If you’ve got a bit of red wine handy, pour it in now and let it fully reduce before adding the tomatoes.

5. Add Tomatoes:
   Pour in both cans of tomatoes. Stir well and let it all simmer with the lid on for 15 minutes to develop richness.

6. Finish with Lentils:
   Add the drained lentils and simmer for another 10–15 minutes. You want the sauce thick and hearty. Season generously with salt and pepper.

7. Finish the Polenta:
   Once soft and smooth, stir in the butter, cheese, and more salt and pepper to taste. Don’t be shy with the cheese – this is what makes it luxurious.

8. Serve:
   Spoon creamy polenta into shallow bowls and top with a generous ladle of the tomato lentil ragu. Add more cheese on top if you like!

Chef’s Tip:
Keep those leek tops and other veggie trimmings in a freezer bag – they’re perfect for homemade stock later.

Enjoy

Del x

Want another cosy veggie dinner idea? Try my Potato, Caramelised Onion & Tomato Bake or even the Messy Pasta Bake they are both affordable dinner winners!