Perfect Autumn Food, Thick Red Lentil Soup, Spicy HEAT, Malaysian Pancakes..
This Mauritian spicy lentil soup, is something my mum makes regularly at home, we tend to eat it over rice but you can eat it by itself of using some bread to dip in, here I have tried my hand at making some Roti Jala (Malaysian) pancakes inspired by my fellowMalay foodie friend Innovative Baker, which are just as delicious with it!
When I made this I had the rest leftover for lunch the next day and it was just as comforting, sprinkled with some cooked mackerel flakes and spring onion..
Ingredients
1 medium onion finely chopped
1 or 2 red birds eye chilli finely chopped (depending on spiciness!)
2 tomatoes, chopped
2 sprigs of thyme or dried thyme
2 garlic cloves finely chopped
1 two inch size of ginger finely chopped
450 ml vegetable stock
250ml water
150g of red lentils
Chopped coriander, spring onion,chilli or flaked coconut to garnish
Method:
In a pan add the washed lentils in there with the vegetable stock and water, cook on a medium heat for approximately 30 minutes, but you will need to check regularly so it doesn’t stick to the bottom or dry up to quickly (add more water in this case)
While this is cooking, in another pan add the oil, sautee the onions, garlic and ginger for about 3 minutes, taking care not to burn it. Add the chilli and thyme in and chopped tomatoes, let this cook for about 5-10 minutes so the tomatoes soften, add a little water if it gets to dry and sticky
Check the lentils and season well! Once the dhall is cooked, it should be a little thick, if you don’t want it too thick, add some more water and simmer for a little longer. Once it is cooked, place your tomato mixture into the pot with the lentils in and give it a gentle stir so all the flavours mix well. Some people choose to cook the lentils in this mixture, however I like to add it at the end of cooking.
Taste for spiciness and seasoning and adjust accordingly. your now ready to plate up!To serve, place in a bowl and garnish with freshly chopped coriander and some chilli or gated coconut.
