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by Madeleine Philippe
The most versatile cuisine in the world

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Recipes © 2003 Madeleine Philippe

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Black Lentils

Fricassée lentilles noires

Ingredients:

  • 250 grams black lentils,

  • 5 curry leaves,

  • 1 sprig thyme,

  • 2 large red tomatoes finely chopped,

  • 2 large onions finely chopped,

  • 1 tablespoon crushed garlic,

  • 1 teaspoon garlic,

  • 1 tablespoon crushed ginger,

  • 2 tablespoons chopped parsley,

  • 2 tablespoons vegetable oil,

  • salt and pepper to taste.


Black lentils with rougaille poisson salé on rice

Method:

  1. Check lentils for impurities. Wash lentils in cold running water. Allow to soak for 30 minutes. Place in pressure cooker with enough water to cover lentils. Add curry leaves and thyme sprig. Cook (medium - high heat) under pressure for 10 to 15 minutes, until tender or creamy according to taste. 

  2. Remove curry leaves and thyme sprig.

  3. In a deep saucepan, large enough to contain the cooked lentils, add 2 tablespoons vegetable oil. Over medium heat, fry the chopped onions, garlic and ginger. Add the chopped tomatoes and parsley. Pour the cooked lentils into the saucepan with the other ingredients. Mix well together. Allow to simmer for 5 - 10 minutes. Add salt and pepper to taste.

  4. Serve with rice with a steak, rougaille, chicken fricassée or vindaloo. Excellent with rougaille poisson salé as shown.

Other Recipes from Mauritius (Index)

Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.

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Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.
Copyright Madeleine Philippe @ Philippe OnLine 2004