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
Black Lentil Stew, Mauritian
Black Lentil Stew, Mauritian

Instructions

  1. 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.
  2. 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.
  3. Season again to taste and sprinkle with coriander before serving.

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