The dish of the poor
4 medium potatoes
2 tomatoes (or 200 g canned tomatoes)
1 medium onion
2/3 cup round rice (160/180 ml cup)
Salt and pepper to taste
1 tea spoon savory
1 tea spoon sweet paprika
Mince the onions and cut the peeled carrots, tomatoes and potatoes into cubes (a little larger for potatoes). In a saucepan, pour 4-6 tablespoons of oil and cook the onions briefly. Then, sprinkle with paprika and, barely heated, add the tomatoes, carrots and potatoes as well as the other spices. Pour over 4 cups of boiling water and simmer over low heat.
Once the potatoes are well cooked through, which takes about half an hour, add the rinsed round rice. Stir. Continue cooking over low heat for about twenty more minutes. If necessary, add boiling water.
Serve warm, sprinkled with chopped parsley.
Lentil stew with coconut milk and oriental spices
1 cup (250 ml) green lentils
2-3 garlic cloves
Oil and salt to taste
1 tsp of sweet paprika (with 1 pinch of chilli pepper, optional)
1 tsp of curry
1 tsp ground cumin
½ tsp of cinnamon
1 tsp turmeric
½ tsp ground fenugreek
1 pinch of nutmeg
Black pepper to taste
1 dose of saffron
½ tsp ginger powder
200-300 ml of coconut milk
Boil about 1-1 ½ liter of water in the kettle. Place all dry ingredients in a saucepan, having minced the shallots, split the garlic cloves in two, and thoroughly rinsed the lentils in a colander.
Then pour the coconut milk and about 1 liter of boiling water. Simmer over low heat, stirring occasionally. Monitor the thickness of the dish and if necessary, add hot water. I usually do it 1-2 times.
Cook for about 30 minutes, adjusting the thickness of the dish according to taste. This coconut milk lentil stew is full of flavors and we love it either at room temperature or hot.