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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Black Lentils

Fricassée lentilles noires Share 

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  1. 250 grams black lentils,

  2. 5 curry leaves,

  3. 1 sprig thyme,

  4. 2 large red tomatoes finely chopped,

  5. 2 large onions finely chopped,

  6. 1 tablespoon crushed garlic,

  7. 1 teaspoon garlic,

  8. 1 tablespoon crushed ginger,

  9. 2 tablespoons chopped parsley,

  10. 2 tablespoons vegetable oil,

  11. salt and pepper to taste.

black lentils lentilles noires
Black Lentils with Rougaille Poisson Salé 


  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.

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