Name: Rougail Saucisse
Prep time: 60 min
Yield: 6
Cuisine: Vegan
Ingredients: 3 cups of rice; 1 1/2 cups of lentils; 1 tsp of thyme; 1 tsp of salt; 2 onion; 3 cloves of garlic; 1 piece of ginger (2-4 tbsp); 1/2 tsp of cloves powder; 1 tbsp of tumeric powder; 2 tomatoes; 1/8 cup of Tomato concentrate; 4 vegan sausages; 1 tsp of salt; 1 cucumber; 2 shallots; 2 tbsp of vegetable oil; 1 tsp of salt; 3 (optional) hot chilli peppers

Steps

Prep

Rinse lentils (dry or canned, if dry start cooking them in a pot with water early on)
Cut onions in half (from top to bottom) and then in thin slices
Chop garlic and ginger in small chunks
Slice sausages
Dice tomatoes
Cut cucumber in half and cut thin slices
Dice shallots

Lentils

In a medium-size pot, put the lentils and add water (for canned lentils, water should be slightly above the lentils, for dry, you need at least twice the water). Add thyme and salt, mix and put to medium heat. When it starts boiling turn the heat down to let it simmer until the lentils are cooked. Stir occasionally

Rice

Rinse the rice and cook it in your favourite rice cooker (or any other wrong way you may cook your rice)

Main dish

In a large hot pan with a bit of vegetable oil in it, cook the onions at medium heat until they start to become translucent
Add the tumeric, garlic, ginger and cloves powder and stir for a minute or 2
Take about 1/4 of the onion/garlic/ginger mix and add it to the lentils pot
Add the tomatoes, tomato concentrate, vegan sausages and salt to the pan and let it cook with a lid on at a medium to low heat, stirring occasionally

Side dish

Mix the cucumber, shallots, vegetable oil and salt in a bowl, reserve in the fridge while the rest is cooking. Cucumbers will taste better if prepped in advance. For a true creole experience, add hot chilli peppers in this mix (ideally Piment l'oiseau from La Réunion, but do what you can)

Serve on a plate: rice first, then a layer of lentils, topped with a layer of sausages. Guests will add the cucumber on the side to their liking

Notes

If the sausages you use are not smoked, you can use a few drops of liquid smoke, or smoked paprika to add this authentic taste. The salt quantities are my best guess, taste and use your own judgment!

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