Black lentil stew, Mauritian

Ingredients for 6 servings:

• 300 g lentils, black (beluga lentils)
• Water for soaking
• 2 carrots, diced
• 2 stalk(s) celery, cut into fine strips
• 1 stalk(s) leek, the white part, cut into fine rings
• 1 bell pepper(s), red, diced
• 2 tomatoes, peeled, pitted, diced
• 1 large onion(s), chopped
• 2 chili peppers, finely chopped
• 1 clove(s) garlic
• 2 cm ginger
• 1 liter vegetable broth
• 3 tbsp vegetable oil
• Thyme
• Parsley
• salt and pepper
• some sugar
• 1 cup chopped coriander leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 25 minutes

vegetarian dish from Mauritania

Wash the lentils and soak overnight. Trim and trim the vegetables. Set aside the tomatoes and onions separately. Pound the garlic and ginger with a little salt and sugar in a mortar and pestle until paste-like. Heat the oil and sauté the onions. Add the vegetables and the garlic and ginger paste and sauté for about 5 minutes. Stir in the tomatoes and pour in the vegetable stock. Add the lentils and season with thyme, parsley, pepper, and salt. Cook for about 1 hour. Season again to taste and sprinkle with coriander before serving.