NENGAI King of the Mollel clan from Tanzania sent us this East African low fat, healthy vegetarian dish, which is high in fibre.
Two cups uncooked lentils;
Salt and pepper to taste;
Half-cup coconut milk;
One medium onion, finely chopped;
Two cloves garlic, chopped;
Two ripened tomatoes, skinned and grated;
Half-cup carrots, grated.
Boil the lentils over medium heat in water in a large saucepan.
When they start to split, they are close to being fully cooked.
Add onions, garlic and let the mixture boil in water until onions dissolve and disappear into the broth.
Add tomatoes, carrots and continue boiling the mixture until the lentils are well cooked through.
Season with salt and pepper then add the coconut milk, simmer on low heat for 10 minutes and serve with steamed rice.
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