Brown lentils in rougaille recipe
- Cuisine: Mauritian
1/2 kg brown lentils
2 tbspns cooking oil
1 large onion, sliced
4 cloves garlic, crushed
1 tspn finely diced ginger
fresh or dried thyme
3 bay leaves
3 large tomatoes, diced
Wash the lentils in a plastic or pyrex bowl, cover with water and soak for 4 to 5 hours (preferably in the fridge).Using a pressure cooker, fry onions until soft, add garlic and ginger and stir for a minute or two.
Add diced tomatoes, thyme and bay leaves, cover and simmer until tomatoes are cooked. Add lentils and water, cover and allow to cook on high until the pressure cooker starts to whistle.
Lower the flame and allow to simmer for approximately 2 hour, checking the level of water. Add salt to taste. You can of course use a conventional saucepan with a tight-fitting lid. In that case, you should simmer the lentils in the rougaille for about an hour all up.
The tomato sauce known as ROUGAILLE is used as a base for many Mauritian dishes. It is a unique combination of the European (onion, bay leaves and thyme) with the Asian addition of ginger.
It is delicious with seafood and dried salt cod (baccala or stockfish) or meats like beef or good quality sausage.
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