Quick and easy

“A creol dish commonly prepared in Reunion and Mauritius Island. The sausage dish is accompanied with lentils, rice.”

What I love about this Mauritian dish is that it is incredibly simple, going through a sense of nostalgia when cooking this as I always used to look forward to this dish when staying at my childhood’s friend’s house; famously made by her creol housekeeper.

You will need:

Lentils:
1 cup lentils
1 onion
Parlsey
Teaspoon salt

Tomato sausage:
4-6 plum tomatoes
1 ginger
1-2 chillies
1 onion
2 garlic
1 small tin of tomato puree
Parlsey
Thyme
6 sausages
Drizzle white wine
Seasoned with salt, pepper and sugar

Spinach:
1 packet of spinach
1 garlic
Drizzle olive oil
White pepper

Prepare the lentils by adding water halfway in the pan and bringing it to a boil then a gentil simmer till the lentils are cooked, roughly between 25-30mins. Add a teaspoon of salad while the water is boiling, this gives extra taste. Once the water has absorbed, chop your parsley and onion into the lentils then mix well. With the plum tomatoes, make a tomato concasse by removing the base and make a small cross at the top and add it to your boiling pan for 15-20 seconds till the skin starts to detach itself. Transfer the tomatoes into cold icy water for a minute or two, then with a small knife peel off the skin. Cut the tomatoes into quarters then remove the seeds, flatten the tomato and cut into strips then into small dice cubes. Heat your frying pan with olive oil, add the chopped onion, garlic, chillies and pounded ginger. Bring the heat from a high to medium heat, drizzle some white wine and tomato puree before seasoning the sauce with salt, pepper and a tablespoon of sugar. In a separate pan, fry the sausages and when it’s ready, add them into the tomato sauce, garnished with chopped thyme and parsley. Lastly, prepare the spinach by adding olive oil into the pan with chopped garlic and quickly sautee the spinach.