Lentils are a great choice from nutrition perspective and with sausage they go incredibly well. They are high in iron, magnesium and potassium and low in fat and sugar, so even a perfect choice for a low carb-diet.
I really like to use lentils since they go perfectly with my favorite oriental spices: cumin, cinnamon, cardamom and coriander.
This recipe is a very simple one, though – both from number of ingredients perspective as well as difficulty. And the price per portion is ridiculously cheap: 30 cents per portion!!!
Lentils with sausage
Servings: 6 (0.3 eur/portion)
Cooking time: 1 hour
Difficulty: easy
Ingredients
- 2 cups of brown lentils (0.4 eur)
- 3 carrots (0.2 eur)
- 1 big onion (0.2 eur)
- 2 cloves of garlic
- 150 ml tomato paste (0.2 eur)
- 250 ml of chicken broth
- 100 g of sausage (your choice, I used the blood sausage morcilla) (1 eur)
- 1 tsp of cumin
- 1 tsp of sweet paprika
- thyme (optional)
Directions
- In a big wok saute the onion in a bit of sunflower oil until it gets golden.
- Add the 3 cuts cut in round pieces and saute for additional 5 min.
- After 5 min you can add the cumin and paprika and let them blend for 1 min.
- Put in the cut garlic (there is a tomato I had to use, since it was going bad, but you don’t have to).
- Add the washed lentils and steer until they soak in all the liquid.
- You can now add the tomato paste and the broth, bring everything to boil and then cover it with a lid and let it simmer for 20-30 min on low fire.
- In the meantime you can fry a bit the sausage. This won’t only help to dissolve and take out some of the fat, but it will also make it taste better.
- After the 30 min, you can add the sausage and a tiny branch of thyme and let it simmer with the lid on until the lentils get tender.
- And here’s how it should look:
If you would like to see more ideas for low-carb and high protein dishes, you can check my category here.