Lanti Nwar is a Mauritian dish that is rich in flavour and packed with nutrients. This vegan-friendly recipe is easy to prepare and perfect for a quick weekday dinner. Read on to discover our easy and incredibly rewarding recipe for this popular side dish.
INGREDIENTS
13
RECIPE STEPS
8
TOTAL TIME
1 h 10 m
Why You Need This Recipe
- Quick: It’s a quick and easy recipe that can be made in under an hour.
- Healthy: It’s a healthy and vegan-friendly meal that’s packed with protein and fibre.
- Delicious: It’s a delicious and satisfying dish that’s perfect for a hearty weekday dinner.
About Lanti Nwar
Lanti Nwar is a traditional dish in Mauritius that is typically made with brown lentils, which are simmered in a flavourful tomato-based sauce. The dish is often served with rice, bread or roti.
Lentils are a very popular ingredient in Kreol and Indian cuisine. One of the main reasons for this is because they are affordable, are packed with protein and are vegan. Out of all the different types of Mauritian lentil soups, Lanti Nwar was always my favourite.
Star Ingredient
Brown Lentils (Lanti Nwar)
Brown lentils are a type of legume that has been cultivated for thousands of years. They are native to the Middle East and now grow in many parts of the world.
This might be confusing but the Mauritian Kreol name for brown lentils is actually “lanti nwar”. Indeed, this translates to black lentil in English. But black lentil (also known as beluga lentil) is actually a completely different species of lentil.
READ MORE: Why brown lentils are such as popular ingredient in Asian and African cuisine →
Other Ingredients
- Brown onion, diced
- Garlic
- Thyme
- Curry leaves (optional)
- Tomatoes, crushed
- Cumin
- Carrot, diced
- Potato, diced
- Salt & Pepper, to taste
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
- Rinse the lentils thoroughly before cooking to remove any debris or dirt.
- Chop the onions, garlic, and ginger finely to ensure they blend well in the sauce.
- Cut the tomatoes into small pieces to ensure they cook evenly.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Lanti Nwar.
1
Rinse the brown lentils twice, removing all dirt, dust and debris. Cover with water and allow to soak for 30 minutes.
2
In a large pot, heat the cooking oil over medium-high heat.
Scroll to the bottom for the printable recipe card
3
Add the onion, garlic, thyme leaves and curry leaves (if using). Sauté for 2-3 minutes until fragrant.
4
5
6
7
8
How to Serve Lanti Nwar
Lanti Nwar is a versatile dish that can be served in a variety of ways. Here are a few ideas:
- Serve with rice as a side dish
- Serve with bread for a filling meal
- Top with fresh coriander for a pop of colour and flavour.
- Lanti Nwar is very commonly served with a ‘rougaille’ (red sauce dish).
Recipe FAQs
Can I use other types of lentils for this recipe?
Yes, you can use green or red lentils, but the cooking time may vary.
Can I freeze leftover Lanti Nwar?
Yes, you can freeze the leftovers for up to three months.
Can I make this recipe in a slow cooker?
Yes, you can cook the lentils and sauce in a slow cooker on low for 6-8 hours.
Moreover, you can use a pressure cooked to cook the lentils. Typically, this reduces the cooking time from around 40 minutes to 15 minutes.
Printable Recipe Card
Lanti Nwar is a simple yet flavoursome dish that’s perfect for a quick and healthy weekday dinner. It’s vegan-friendly, packed with protein and fibre, and easy to make.
Lanti Nwar (Mauritian Brown Lentil Soup)
Ingredients
- 400 g brown lentils
- 3 tbsp rice bran oil or other neutral-flavoured cooking oil
- 1 large brown onion diced
- 3 cloves garlic
- 4 sprigs thyme
- 2 to 3 curry leaves (also known as karipoule)
- 1.2 l water
- 400 ml crushed tomatoes
- ¼ tsp cumin
- 1 carrot diced
- 1 potato diced
- salt to taste
- pepper to taste
Complete Recipe Steps
- Rinse the brown lentils twice, removing all dirt, dust and debris. Cover with water and allow to soak for 30 minutes.400 g brown lentils
- In a large pot, heat the cooking oil over medium-high heat.3 tbsp rice bran oil
- Add the onion, garlic, thyme leaves and curry leaves (if using). Sauté for 2-3 minutes until fragrant.1 large brown onion, 3 cloves garlic, 4 sprigs thyme, 2 to 3 curry leaves
- Add the water, crushed tomatoes and the drained lentils to the pot and bring to the boil.1.2 l water, 400 ml crushed tomatoes
- Stir in the cumin, then add chopped carrots and potatoes.¼ tsp cumin, 1 carrot, 1 potato
- Reduce the heat to medium-low and cook covered for approximately 40 minutes, stirring occasionally. You may need to occasionally add more water as needed to maintain the water level above the lentils.
- Season with salt and pepper to taste before turning off the heat. The lentils should be soft. You can also check the texture of the lentils to determine when your Lanti Nwar is ready if you prefer a different texture.salt, pepper
- Serve hot over steamed rice with a main dish.
Notes
- If you prefer a smoother sauce, you can blend the tomatoes before adding them to the pot.
- You can adjust the spices to your liking or add chilli for extra heat.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
Like this very much with rice and rougaille salted fish. 😋