Brown Lentil Seraz (British Indian Ocean Territory) |
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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 6 |
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This recipe was featured on week 36 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Ingredients:
1 lb brown lentils |
2 tablespoons cooking oil |
1 large onion, sliced |
4 garlic cloves, crushed |
1 teaspoon ginger, finely diced |
3 large tomatoes, diced |
1 sprig fresh thyme, crumbled |
3 bay leaves |
salt |
Directions:
1. Cook the onions in hot oil until they are soft, then add the ginger and garlic and keep cooking for one or two minutes.
2. Add the tomatoes, thyme and bay leaves and continue to cook, stirring, until the tomatoes are soft.
3. Add the lentils and enough water to cover. Bring to a boil, then reduce heat and cover.
4. Simmer for 1 to 1 1/2 hours, topping up with water as necessary. The finished lentils should be more of a thick stew than a soup.
5. Add salt to taste.
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