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Vegetarian, Africa and overseas

Cilaos lentils and rice

Cilaos lentils and rice is a Réunion style dish for 4 people, ready in 50 minutes, very easy to make, for €1.40 per serving. Green lentils simmer with thyme and bay leaves, served with rice and a raw tomato rougail. The key is to salt the lentils only at the end of cooking so they stay tender.

Tonight we're having Réunion style Cilaos lentils, simmered with thyme, served with rice and a fresh tomato rougail.

Cilaos lentils and rice
Total time
50 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Cilaos lentils take their name from a mountain cirque on Réunion Island, where they're grown. Here they simmer gently with thyme and bay leaves, then get enriched with a sautéed mix of onion, garlic and carrots. The cooking liquid thickens on its own, helped along by crushing a few lentils against the side of the pot. The result is a creamy, almost velvety sauce, far from the dry mash lentils can sometimes become.

The tomato rougail, made raw at the last minute, brings the freshness and kick that wake up the whole dish. It's a generous, no fuss weeknight dinner that kids enjoy too, as long as you keep the chili on the side in a bowl. It also works nicely for an easy Sunday meal, served family style in the middle of the table.

The ingredients

4 people

Pantry

  • Green lentilsoften in the pantry 300 g
  • Bay leavesoften in the pantry 2
  • Riceoften in the pantry 250 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Thyme 4 sprigs
  • Carrots 2
  • Tomatoes 3
  • Chili pepper 1
  • Red onion 0.5

The step by step recipe

  1. Rinse the lentils and cook them in three times their volume of water with the bay leaves and thyme. 30 min

    Skim off the white foam at the start for lentils that are easier to digest.

  2. Meanwhile, sauté the sliced onion, garlic and carrot rounds in the oil. 8 min

    A small piece of grated carrot melts into the sauce and naturally sweetens the lentils.

  3. Add the lentils and their cooking liquid, let simmer until the liquid thickens. 12 min

    Crush a few lentils against the side of the pot, the sauce becomes creamier.

  4. Make the rougail by chopping the raw tomatoes, red onion and a bit of chili, with salt and oil.

    The rougail is made raw and eaten right away, to keep its freshness.

  5. Cook the rice in salted water and serve the lentils, rice and rougail together. 11 min

    Keep the chili on the side in a small bowl so everyone can adjust the heat to their taste.

Our tips to get it right

  • Pick French green lentils or a similar variety, they hold their shape during cooking unlike red lentils which tend to break down too fast.
  • If the lentil cooking liquid isn't thickening enough, let it simmer uncovered a few more minutes rather than adding flour.
  • Make the rougail at the very last moment, raw tomatoes lose their crunch and juice if they sit chopped for too long.

The variations

  • Swap the green lentils for red lentils, cooking time will be shorter but the texture will be creamier and less firm.
  • For a spicier version, add a bit of turmeric or chopped kaffir lime leaf while the lentils cook.
  • For kids, serve the rougail well on the side and swap the chili for a squeeze of lime, they'll get the freshness without the heat.

What to serve it with

  • A squeeze of lime over the rice
  • Réunion style pickled vegetables (achards)
  • A cool cucumber salad

Storage

The lentils keep 2 to 3 days in the fridge in a sealed container and freeze well for up to 2 months. The rougail is best eaten the same day since it loses its freshness quickly. Reheat the lentils gently in a pot, adding a splash of water if needed.

Questions about this dish

Do green lentils need to be soaked before cooking?

No, green lentils don't need soaking, unlike chickpeas or dried beans. Just rinse them under cold water before cooking.

Can you make the lentils ahead of time?

Yes, the simmered lentils can even be made the day before, their flavor improves as they sit. Reheat them gently and make the rougail just before serving to keep it fresh.

Can you replace the chili in the rougail with something else?

You can use chili powder or bird's eye chili depending on what you have, or skip it entirely for kids. Serve it on the side in a small bowl so everyone can adjust to their taste.

Why crush a few lentils against the side of the pot?

This releases their starch and naturally thickens the sauce without adding flour or cream. The texture becomes creamier while whole lentils remain in the dish.

How long does it take to make Cilaos lentils with rice and tomato rougail?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in Cilaos lentils with rice and tomato rougail?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Cilaos lentils with rice and tomato rougail cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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