Waitrose and Partners
Lentil & ’nduja ragù with buttery polenta

Lentil & ’nduja ragù with buttery polenta

Spiking tomato sauce with ’nduja is a savvy way to give your ragù that depth of flavour that usually comes from hours bubbling on the stove – but in only 20 minutes. 

3 out of 5 stars(1) Rate this recipe
HealthySource of protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 3 tbsp Cooks’ Ingredients ’Nduja Paste
  • 2 clove/s garlic, crushed
  • 680g jar tomato passata
  • 400g can Essential Lentils, drained and rinsed
  • 200g cavolo nero, woody stems removed and leaves finely sliced
  • 200g Valsugana Polenta
  • ½ tsp fine salt
  • 25g unsalted butter
  • 40g Parmigiano Reggiano, finely grated, plus extra to serve


  1. Put the ’nduja paste in a large pan with the garlic and cook over a medium-high heat for 2 minutes until fragrant. Stir in the tomato passata with a pinch of salt and 50ml water, then cook for 8 minutes until slightly thickened. Stir in the lentils and cavolo nero and cook for a final 5 minutes until the greens are wilted.

  2. Meanwhile, in a large nonstick saucepan, bring 1.2 litres water to the boil. Whisk in the polenta and salt; cook for 5 minutes, whisking over a medium heat, until thickened. Stir in the butter and cheese until melted. Divide between 4 shallow bowls, then top with the ragù and a little extra grated cheese.


Typical values per serving when made using specific products in recipe


1,831kJ/ 436kcals



Saturated Fat












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3 out of 5 stars1 rating