Brown Lentil Seraz (British Indian Ocean Territory)
At a Glance
- Prep
- 10 minutes
- Cook
- 1 hour 40 minutes
- Total
- 1 hour 50 minutes
- Servings
- 4-6 serving(s)
Categories
- Lentil
- Main Course
- Stew
- British Indian Ocean Territory
- Simmered
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Hands-Free Mode Off
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
Instructions
Cook the onions in hot oil until they are soft, then add the ginger and garlic and keep cooking for one or two minutes.
Add the tomatoes, thyme and bay leaves and continue to cook, stirring, until the tomatoes are soft.
Add the lentils and enough water to cover. Bring to a boil, then reduce heat and cover.
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.
Add salt to taste.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
