Mauritian style Red Lentils
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 219.0
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 82.7 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 3.7 g
- Protein: 12.4 g
View full nutritional breakdown of Mauritian style Red Lentils calories by ingredient
Introduction
One of my favourite dishes my Grandma makes. I've been learning how to make all of my favourite dishes recently and I think I've got these down to a tee. The trick is letting the lentils cook until they lose their shape and it's like thick orange soup. you don't want to be able to see round circles, at the most a few semi circular shapes. Its important that you DO NOT add the salt to the lentils, this will make them hard. Serve with fluffy basmati rice. One of my favourite dishes my Grandma makes. I've been learning how to make all of my favourite dishes recently and I think I've got these down to a tee. The trick is letting the lentils cook until they lose their shape and it's like thick orange soup. you don't want to be able to see round circles, at the most a few semi circular shapes. Its important that you DO NOT add the salt to the lentils, this will make them hard. Serve with fluffy basmati rice.Number of Servings: 2
Ingredients
-
100g Split Red Lentils
6-9 Baby Plum Tomatos (or whatever ones you like, but plum tomatoes give a nice flavour to the dish)
3 cloves Garlic
15g fresh Ginger root
1-2 tsp dried Thyme
Salt to taste
300ml/10 fluid ounces Water
.5 tbsp Olive Oil
Directions
Serves 2
1. Wash the lentils 3-4 times. You need to get rid of the starch which is what helps them keep their shape, which in turn means they taste horrible. Let them soak for about 15 minutes or more if you like.
2. While the lentils are soaking, chop the garlic and ginger really finely put in a pestle and mortar along with a pinch of salt. Grind up until it becomes watery and the garlic and ginger is mostly ground down.
3. Slice the tomatos into .5 inch long pieces
4. Drain the lentils and fry off the garlic ginger and tomatos, in the oil, very slightly. Then add the lentils and thyme and coat in the ginger/garlic/tom. mixture, stir for about 30 seconds then add the water. Bring to the boil, then cover and simmer until the lentils lose their shape and you have a thick soupy mixture. If the mixture isn't salty enough, you need to wait until the lentils are completely cooked before you add anymore. Otherwise they become hard and horrible.
Serve over fluffy what basmati rice!
Number of Servings: 2
Recipe submitted by SparkPeople user TWENTYTWO14.
1. Wash the lentils 3-4 times. You need to get rid of the starch which is what helps them keep their shape, which in turn means they taste horrible. Let them soak for about 15 minutes or more if you like.
2. While the lentils are soaking, chop the garlic and ginger really finely put in a pestle and mortar along with a pinch of salt. Grind up until it becomes watery and the garlic and ginger is mostly ground down.
3. Slice the tomatos into .5 inch long pieces
4. Drain the lentils and fry off the garlic ginger and tomatos, in the oil, very slightly. Then add the lentils and thyme and coat in the ginger/garlic/tom. mixture, stir for about 30 seconds then add the water. Bring to the boil, then cover and simmer until the lentils lose their shape and you have a thick soupy mixture. If the mixture isn't salty enough, you need to wait until the lentils are completely cooked before you add anymore. Otherwise they become hard and horrible.
Serve over fluffy what basmati rice!
Number of Servings: 2
Recipe submitted by SparkPeople user TWENTYTWO14.