Carrot polenta and simmered lentils with root vegetables
Carrot polenta and simmered lentils with root vegetables

Recipe presented by Loounie

Carrot polenta and simmered lentils with root vegetables

Preparation 15 minutes
Cooking time 40 minutes
Servings 6 to 8 servings

Ingredients

Simmered lentils and root vegetables:

  • 30 ml (2 tbsp.) olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 red beet, peeled and finely diced
  • 1 small turnip, peeled and finely diced
  • 1 sweet potato, peeled and finely diced
  • 190 ml (3/4 cup) dry brown lentils, rinsed
  • 30 ml (2 tbsp.) nutritional yeast 
  • 15 ml (1 tbsp.) miso paste
  • 5 ml (1 tsp.) dried thyme
  • 5 ml (1 tsp.) hot pepper flakes
  • 2.5 ml (1/2 tsp.) salt
  • 1.25 l (5 cups) water


Carott polenta:

  • 500 ml (2 cups) carrot juice
  • 500 ml (2 cups) water
  • 2.5 ml (1/2 tsp.) salt
  • 2.5 ml (1/2 tsp.) turmeric
  • 160 g (1 cup) fine cornmeal (for polenta)
  • 30 ml (2 tbsp.) olive oil


Assembly:

  • Pumpkin seeds
  • Blood orange

Preparation

Simmered lentils and root vegetables:

  1. In a pot, heat oil on medium-high heat.
  2. Add the onion.
  3. Cook for 3 minutes.
  4. Add the garlic, beet, turnip and sweet potato.
  5. Sauté for about 3 minutes.
  6. Add the lentils, nutritional yeast, miso paste, thyme, red pepper flakes, salt and water.
  7. Stir well.
  8. Bring to a boil.
  9. Lower the heat.
  10. Let simmer on medium-low for 35 to 40 minutes or until the lentils and root vegetables are tender.


Carrot polenta:

  1. Add the carrot juice, water, salt and turmeric to a pot.
  2. Stir well.
  3. Bring to a boil.
  4. Add the polenta.
  5. Whip for about 2 minutes.
  6. Reduce heat to low.
  7. Cover.
  8. Cook 10 to 15 minutes, whipping every 5 minutes until the polenta has softened.
  9. Add olive oil.
  10. Stir well.
  11. Adjust seasonings.


Assembly:

  1. Spread the polenta on the plates.
  2. Add the lentils.
  3. Top with pumpkin seeds and a slice of blood orange.
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