Lanti Rouz
With its blend of subtle spices and nutritious lentils, Lanti Rouz is dish that will quickly become a favourite in your recipe collection.
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.