Black Lentil Stew, Mauritian
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 13 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g lentils, black (belua lentils)
- Water for soaking
- 2 carrots, diced
- 2 stalks celery, cut into fine strips
- 1 leek, the white it, cut into thin rings
- 1 red pepper (s), diced
- 2 tomato (s), peeled, pitted, diced
- 1 large onion (s), chopped
- 2 chilli pepper (s), finely chopped
- 1 clove garlic
- 2 cm ginger
- 1 liter vegetable broth
- 3 tablespoon vegetable oil
- thyme
- parsley
- salt and pepper
- some sugar
- 1 cup coriander greens, chopped
Print Recipe
Pin Recipe Instructions
- Wash the lentils and soak them overnight. Clean and cut the vegetables. Prepare the tomato and onion separately. Mash the garlic and ginger with a little salt and sugar in a mortar to a paste.
- Heat the oil and fry the onions. Add the vegetables and the garlic and ginger paste and cook for about 5 minutes. Stir in the tomatoes and pour in the vegetable stock. Add the lentils and season with thyme, parsley, pepper and salt. Cook for about 1 hour.
- Season again to taste and sprinkle with coriander before serving.
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