Red lentil simmer

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I am back with a brand new recipe!
Lately I have been looking for some light meal ideas. I got through stomach flu which is really awful and exhausting. I was on BRAT diet (bananas, rice, applesauce and toasts).
It is said to be very gentle and easy on stomach, while providing energy for recover.
After that experience I become even more health-conscious than previously. Meat, especially red one, isn’t my best friend anymore. It doesn’t mean I am leaning toward vegetarianism. Absolutely no. I still like to eat good ol’ fried chicken. Actually, I can’t imagine myself being vegetarian! What I am talking about here is moderation and harmony. People nowadays eat too much animal protein, too much meat. Still, it is said to provide the best type of amino acids and works wonders for testosterone. On the other hand it is accused of many global health issues like hypertension, heart disease, hardening of artery walls, arteriosclerosis and many, many other…
That little, red hero here is lentil. Amazing food. Or should I say, superfood. It is packed with protein and quality carbohydrates. Provides lots of fiber, extremely important for healthy digestive track, key vitamins and minerals.
Summing up, I believe that key to healthy life and wellbeing is balance. So mix your greens with meat, eat equally and remember about proportions.


100g red lentils,
100g of sausage (optionally)
1 big onion,
2 cloves of garlic,
Canned skinless tomatoes,
savory spice,
anise seeds,
black peppercorns,
chili or hot paprika,
himalayan salt,






*Remember to cook lentils. Do this by heating up water until boiling point. Add some salt and olive oil, then add lentils. Cook on low heat under the lid, for about 10 minutes. It should change color to brownish/yellowish and should be soft.

Peel and chop onion, crush garlic and cut sausage in small, round pieces. Mix and fry on a deep frying pan on a low heat. After few minutes, add minced garlic and cook for another 2-3 minutes. Add already cooked lentils, stir in and out, be gentle, don’t rush yourself. Do everything slowly, frying on the lowest heat. At this point, add spices. Each and everyone. A pinch of everything is good. I always measure by my eye…and taste. Now add content of canned tomatoes. Stir well. Add a teaspoon of vinegar. Taste to adjust quantity of spices. Maybe more chili or more salt. At the end, cover with lid, leave on a low heat for 5 minutes. Serve hot, with bread or without. 


Be well,



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