Mauritian cuisine is an exciting blend of African, Indian, and French flavours. One of the most popular and delicious dishes from this cuisine is Lanti Rouz. Read on for our simple and delicious recipe for this classic Mauritian side dish.
INGREDIENTS
10
RECIPE STEPS
8
TOTAL TIME
1 h
Why You Need This Recipe
If you’re looking for a hearty and delicious dish to add to your recipe collection, then Lanti Rouz is definitely worth trying. Here are three reasons why you need this recipe:
- It’s easy to make – With just a few simple ingredients and some basic kitchen equipment, you can whip up a batch of Lanti Rouz in no time.
- It’s budget-friendly – Lentils are an affordable and nutritious ingredient, making this dish an excellent option if you’re trying to stick to a budget.
- It’s healthy – Lentils are packed with protein and fibre, making them a great choice for a healthy, satisfying meal.
About Lanti Rouz
This hearty, warming dish is perfect for colder weather and can be enjoyed on its own or as a side with rice or bread. In this blog post, I’ll share my tried and tested recipe for Lanti Rouz, along with tips for preparation and serving.
Mauritian Lanti Rouz is a delicious and flavoursome stew made with red lentils, vegetables, and a blend of spices. The dish is typically made with a base of shallots, thyme, and ginger, which are sautéed until fragrant before adding the lentils and other ingredients. The result is a filling, nutritious dish that is perfect for a cosy night in.
Star Ingredient
Red Lentils (Lanti Rouz)
Red lentils are a versatile and nutritious ingredient that can be used in a variety of dishes, from soups and stews to salads and curries.
READ MORE: Why lanti rouz is the pulse you need for a quick side dish →
Other Ingredients
- Shallots, thyme and ginger – These aromatics add flavour and depth to the dish.
- Tomatoes – These add a tangy sweetness to balance out the spices.
- Coriander, spring onion and chilli – These add a beautiful colour to the stew and balance out the flavour
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
Here are a few tips to help you prepare the ingredients for Lanti Rouz:
- Rinse the lentils thoroughly in a fine-mesh sieve to remove any debris.
- Chop the onions and ginger finely to ensure they cook evenly.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Lanti Rouz.
1
In a large pot, heat the cooking oil over medium-high heat.
2
Add the shallots and ginger and sauté for 2-3 minutes until fragrant.
Scroll to the bottom for the printable recipe card
3
Add thyme and cook for a further minute, stirring constantly.
4
5
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes until the lentils are tender and the stew has thickened slightly.
6
7
8
How to Serve Lanti Rouz
Lanti Rouz 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.
Recipe FAQs
Can I make this recipe in advance?
Yes! This stew can be made ahead of time and stored in the fridge for up to three days.
Can I freeze this recipe?
Yes absolutely, this stew freezes well. Simply transfer it to a freezer-safe container and freeze for up to three months. I usually make a huge batch and reheat as needed.
Can I use black lentils instead of red?
Yes, you can substitute brown lentils for red in this recipe. However, the cooking time may be longer as black lentils (lanti nwar) take longer to cook.
Printable Recipe Card
Lanti Rouz is a delicious and satisfying dish that is perfect for a cosy night in. With its blend of subtle spices and nutritious lentils, it’s a dish that will quickly become a favourite in your recipe collection.
Follow the tips and instructions in this recipe to make a delicious batch of Mauritian Lanti Rouz for your next meal.
Lanti Rouz
Equipment
- Large pot
Ingredients
- 2 tbsp rice bran oil or other neutral-flavoured cooking oil
- 2 shallots finely chopped
- 2 tbsp ginger grated
- 4 sprigs thyme
- 400 ml crushed tomatoes canned
- 2.4 l water
- 400 g red lentils
- salt to taste
- pepper ground, to taste
- coriander chopped, for garnish
- spring onion chopped, for garnish
- chilli sliced, for garnish
Complete Recipe Steps
- In a large pot, heat the cooking oil over medium-high heat.2 tbsp rice bran oil
- Add the shallots and ginger and sauté for 2-3 minutes until fragrant.2 shallots, 2 tbsp ginger
- Add thyme and cook for a further minute, stirring constantly.4 sprigs thyme
- Add the lentils, tomatoes and water to the pot and stir to combine.400 ml crushed tomatoes, 2.4 l water, 400 g red lentils
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes until the lentils are tender and the stew has thickened slightly.
- Season with salt and pepper to taste.salt, pepper
- Garnish with fresh coriander, spring onions and chopped chilli.coriander, spring onion, chilli
- Serve hot with rice or bread.
Notes
- If you're using dried red lentils, be sure to rinse them thoroughly and pick out any debris before using them in the recipe.
- You can use fresh or canned tomatoes for this recipe. If using fresh, chop them finely before adding them to the pot.
- Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months. Reheat gently on the stovetop or in the microwave before serving.
