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Red lentils and polenta taragna: the veg recipe that everyone likes

Polenta Taragna and red lentils

Red lentils and polenta taragna, an excellent single dish to be enjoyed freshly prepared or cold.

Legumes and cereals, a pleasant and substantial combination rich in vegetable proteins, fibers and vitamins. Red lentils and taragna polenta, a delicate and rustic flavour. At first sight it may seem like a classic polenta with ragù, and you can be sure that you will deceive all your guests but you will certainly not disappoint them ! This unique and substantial dish is suitable for all palates and we challenge you to offer it to children too!

Ready to get cooking? Let's go prepare this delicious recipe but vi

Polenta Taragna and red lentils
Polenta Taragna and red lentils

Preparation of red lentils and taragna polenta

  1. Easy to make, this single dish of red lentils and taragna polenta brings together two tasty foods that go together very well.
  2. First, check that the hulled red lentils do not have any impurities inside. If so, remove them and wash the lentils well with running water, placing them in a colander.
  3. In a deep pan, prepare a sauté with the finely chopped onion , the two whole cloves of garlic, the chopped ginger, the sliced ​​chilli pepper, the bay leaf and extra virgin olive oil.
  4. Let it cook for a few minutes and then add the lentils and immediately after cold water until the lentils are abundantly covered. The water should be about double the lentils.
  5. Add a pinch of salt, put the lid on and cook over a low heat , checking occasionally.
  6. In a second pot, prepare the polenta taragna, for the pre-cooked one it will only take a few minutes, follow the instructions on the package.
  7. As soon as the polenta is cooked, pour it into a greased glass baking dish and let it cool .
  8. The red lentils will reduce to a tasty cream, turn them so they don't stick to the pan and add more water if necessary . The lentils will be cooked when they have incorporated all the water.
  9. Cut the polenta into rectangles of the size you prefer, or turn it onto a cutting board and pour over the lentils reduced almost to cream.
  10. Pour extra virgin olive oil and bring to the table.

If you want to discover the secrets of polenta, why not try a delicious and mouth-watering Northern recipe? Let's talk about tanning polenta !


You can store the polenta and lentils separately, in two containers with lids and in the fridge for about 2-3 days . We do not recommend freezing in the freezer.

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