Larson broth ingredients:
- 250 g lentils
- 2 large onions.
- 1 head of garlic (several cloves therefore).
- 2 cm of fresh ginger.
- 10 caloupilé sheet (Curry leaves).
- 4 cloves.
- 2 tbsp of massalé.
- 1 cs de cumin.
- 1 tsp of turmeric.
- 1 tsp of mustard seeds.
- 2 sprigs of thyme.
- Bird pepper (optional but imperative in Réunion).
- 1 tbsp of tamarind paste.
- 1 bunch of chopped fresh coriander for presentation.
Optional: Some add a few tomatoes but it’s not essential in the traditional version of Larson broth.
A few words about Reunion Island Larson broth:
Larson broth is a traditional soup at the meeting which was popularized by the Malbar community who prepared it during Tamil festivals to accompany the goat massalé.
We use lentils or large peas or even potatoes associated with many spices which gives it an incomparable taste. Larson broth can be enjoyed on its own with white rice, but it mainly accompanies massalé de kids. Today I am offering you the Larson Reunionese broth based on lentils. We will vary the less thick texture of the larson broth by adjusting the amount of water, it’s a matter of individual taste.
For information, Larson broth has a reputation in Réunion for being very nutritious and a source of energy. I advise you to try this Creole recipe which is really typical of traditional Reunionese cuisine.