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.
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. Designed and compiled by Madeleine
and Clancy Philippe.
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. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for
improvement.
