Lagane di San Giuseppe Surinamese Style

Ingredients

In this Surinamese adaptation, the traditional Italian Lagane di San Giuseppe is transformed by incorporating Surinamese flavors and ingredients. The original dish typically features a simple tomato sauce with pasta, while the Surinamese version adds lentils and aromatic spices to enhance the flavor profile. The use of homemade pasta also adds a personal touch and elevates the dish to a new level of culinary delight. We alse have the original recipe for Lagane di San Giuseppe, so you can check it out.

• 2 cups (400g) lentils 2 cups (400g) lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 eggs 2 eggs
• Water, as needed Water, as needed
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 75g, 5g
• Protein: 20g
• Fiber: 15g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a boil. Add the lentils and cook until tender, about 20 minutes. Drain and set aside.
2. 2.
   In a separate pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the diced tomatoes and tomato paste to the pan, stirring well to combine. Cook for 5 minutes, allowing the flavors to meld together.
4. 4.
   Add the cooked lentils to the tomato mixture, along with the ground cumin, turmeric, coriander, and chili powder. Season with salt and pepper to taste. Simmer for 10 minutes, allowing the flavors to develop.
5. 5.
   Meanwhile, prepare the pasta dough by combining the all-purpose flour and eggs in a mixing bowl. Gradually add water until a smooth dough forms. Knead the dough for a few minutes, then let it rest for 30 minutes.
6. 6.
   Roll out the pasta dough on a floured surface until thin. Cut the dough into desired pasta shapes, such as fettuccine or tagliatelle.
7. 7.
   Bring a large pot of salted water to a boil. Cook the homemade pasta for 2-3 minutes, or until al dente. Drain the pasta.
8. 8.
   Serve the lentil sauce over the cooked pasta, garnishing with fresh herbs if desired.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris. This will ensure a clean and flavorful lentil base for the dish.

Tips & Tricks

• To add a spicy kick, garnish the dish with chopped fresh chili peppers.
• For a creamier texture, stir in a tablespoon of coconut milk or cream at the end of cooking.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• If you prefer a smoother sauce, use an immersion blender to puree the lentil mixture before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Lagane di San Giuseppe Surinamese Style hot, garnished with fresh herbs such as cilantro or parsley. Accompany it with a side of crusty bread or a fresh green salad for a complete meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil over the dish just before serving. Sprinkle some freshly ground black pepper on top for an added touch of elegance.