an easy, tasty and healthy summer dish

Its been a long time since I wrote a recipe, here is one I invented last Thursday:

You fry for 2-3 minutes one and a half cup of red lentils (they are actually orange) with 3 or 4 spring onions and one courgette/zuchinni chopped in cubes. Add water and salt and cook it for 15 minutes at low heat without covering (let the lentils become a dried paste).

While the lentils cook, prepare a tzatziki-like sauce with half a cup of yoghurt, half a cucumber (shredded or finely chopped), juice of half a lemon, olive oil and chopped fresh mint.

Taste the lentils, if they are cooked, you may turn off the fire.

On a separate small saucepan, toast chopped walnuts (or pecan nuts if you are a lucky bastard) at medium fire, for 1-3 minutes, add fresh rosemary and when this mixture starts to smell lovely, add two spoons of butter, two spoons of olive oil and some salt. Take the saucepan away from fire as soon as the mix begins to turn dark brow.

Now, you take a plate, place some lettuce leaves, pour a big scoop of the lentils, then add the yoghurt sauce and top with the brown butter-nut-rosemary sauce.

I really enjoyed this meal, I cooked in Höchst, a quite little town at the constance lake. It borders to Switzerland and it is the birth place of Andi F.

This lentil dish has everything a good summer meal should have: It is served not very hot, it has lots of proteins, it refreshes through the use of yoghurt, cucumber, lemon and mint and the rosemary and nut sauce provides a herb, strong body.

I cooked this dish for Andi F and her mom...by the way, Andi F is my girlfriend.

P.S. I took no photo of the dish since it would have been weird to do that in front of Andi F's mom