Soak the red lentil in cold
water for 30 minutes. Drain and rinse in cold water 2 to 3 times.
Drain of all water and remove any impurities. Put aside.
Put 2 tablespoons of vegetable
oil in saucepan over medium heat. Fry finely chopped onion, crushed
ginger, crushed garlic and thyme leaves until the finely chopped onion
is cooked and become transparent. Add the red lentil and mix well
together. Add salt to taste. Add 4-5 cups of cold water, a little at a
time. Gradually stir in the water and mix into the red lentil. Wait
for the added water to evaporate and / or the red lentil to absorb the
water. Then add some more water. Mix well and repeat as described
above until the mixture stays liquid and simmers.
Simmer uncovered for 30 to 45
minutes or until the red lentil is cooked and becomes creamy. Add some
hot water a little at a time if the mixture dries up. Alternatively,
simmer until the red lentil is cooked to your preference. Stir
continually to ensure even cooking and prevent burning.
Taste and season to taste with
salt if necessary. Add 1 tablespoon of chopped fresh parsley. Mix into
the cooked red lentil. Transfer to a warmed serving dish.
Serve over rice with a steak,
fried fish or rougaille (salt fish or sausage). Enjoy.
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