Italian Braised Lentil & Mushroom Ragu with Creamy Polenta

Ingredients

• 0.75 cup brown lentils (cooked), or use canned, drained
• 1.5 cups cremini mushrooms, chopped into bite-sized pieces
• 0.75 cup canned crushed tomatoes, no sugar added
• 0.25 cup dry red wine, or vegetable broth
• 3 cloves garlic, minced
• 0.5 medium onion, finely diced
• 2 tbsp olive oil, divided
• 0.33 cup polenta (cornmeal), dry polenta
• 1.25 cups vegetable broth, for polenta
• 2 tbsp nutritional yeast, adds cheesy richness
• 1 tsp balsamic vinegar, adds depth
• 0.5 tsp dried oregano
• 0.25 tsp dried thyme
• 0.25 tsp sea salt
• 0.125 tsp black pepper
• 0.25 cup fresh basil, chopped, for garnish
• 2 tbsp pumpkin seeds, toasted, for garnish and crunch

Instructions

1. 1

   Heat 1 tbsp olive oil in a large saucepan over medium heat. Sauté diced onion until softened, about 3 minutes.

2. 2

   Add minced garlic and cook for 1 minute until fragrant.