Скачать или смотреть #36 Тихий влог ранней весны | Простой северный ужин

Welcome to episode 36 of my quiet journal.
Spring is slowly arriving here in Northern Italy. In this vlog, we take a quiet walk in the waking forest, look for the first signs of life on the balcony garden, and enjoy a slow afternoon painting a little robin visitor. For dinner, I'm sharing a comforting, simple recipe: creamy polenta with a rich lentil and mushroom ragù.

I hope this video brings you a moment of peace. 🌿

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Lentil and Mushroom Ragù with Polenta
Serves 4

Ingredients

For the ragù:
350 g cooked green (or brown) lentils
300 g button mushrooms (or mixed mushrooms)
500 ml tomato passata or crushed tomatoes
About 1 glass of water
Extra virgin olive oil, as needed
1 large carrot
1 large onion
2 garlic cloves
1–2 tbsp tomato paste
2 tbsp soy sauce (or tamari)
1–2 tsp dark miso (optional)
Salt and pepper, to taste
Chili flakes (optional)
Thyme and rosemary (fresh or dried), to taste
Fresh parsley, for serving

For the polenta:
500 g coarse cornmeal (polenta flour)
2 liters water
Salt, to taste

Instructions

Prepare the ragù:
Heat a drizzle of extra virgin olive oil in a pan and sauté the finely chopped onion and carrot. Add the minced (or crushed) garlic.

Stir in the chopped mushrooms, salt, pepper, and a whole sprig of rosemary. Cook for about 10 minutes, until the vegetables are tender, then remove the rosemary.

Once the mushrooms have softened well, add the tomato paste, the tomato passata, and the pre-cooked lentils.

Season with soy sauce, herbs, and chili flakes.

Simmer gently for about 20 minutes, stirring occasionally, until the sauce thickens and the tomato is well cooked.

Adjust salt and pepper to taste.

Prepare the polenta:
Pour the cornmeal slowly into salted boiling water, whisking as you go. Cook over low heat for 45–50 minutes, stirring often (use a heavy-bottomed pot if possible).

The polenta is ready when it begins to pull away from the sides of the pot.

If you prefer, you can use instant polenta, which cooks in just a few minutes.

For an extra creamy texture, stir in a spoonful of extra virgin olive oil, a tablespoon of nutritional yeast flakes, and a splash of warm soy milk.

Finish with fresh parsley just before serving.

🕰️ Chapters
00:00 Intro
00:21 Relaxing forest walk & nature sounds
02:38 Preparing the balcony garden for spring
04:26 Watercolor painting: A quiet little visitor
08:55 Slow living afternoon tea & cake
10:03 Recipe: Creamy Vegan Polenta with Lentil Ragù
12:24 Sunset in Northern Italy & Closing

📷 About this channel
Slow living and silent vlogs from a small town in Northern Italy. I’m Rudy, originally from Belgium, now creating a quieter life close to nature — with balcony gardening, simple vegetarian cooking, and small DIY projects in our tiny green kitchen.

Thank you for being part of this quiet space. 😊

See you in the next quiet moment,
Rudy

If you’d like to stay on this journey with me:
• Subscribe for more Quiet Journal episodes
• Watch other cozy slow living vlogs on my channel

🎧 MORE QUIET MOMENTS
For more relaxing videos, you can explore my playlists:
   • Slow Life in the Italian Countryside – Qui...  
   • Balcony Gardening  
   • Cooking with Nature  
   • Nice Places  

#slowliving #silentvlog #springvlog #northernitaly #quietlife #cottagecore #veganrecipes