I just made this recipe for my friend, Tina, for her birthday. We both loved it and I made it in about 30 minutes and I had all the ingredients on hand. I served it with brown rice, and sauteed collard greens w/ sweet potato. This is a great weeknight meal that is full of protein, whole grains, veggies, fiber, and ease! Enjoy!
Tamarind Lentils
From Veganomicon
Serves 4-6
3 tbsp coconut or peanut oil
3 cloves garlic, minced
1/2-in cube fresh ginger, peeled and minced
1 large onion, diced
1 tsp garam masala
1/2 tsp whole cumin seeds
generous pinch of cayenne
1 c dried lentils, picked over and rinsed
2 c veggie broth or water
2 tsp concentrated tamarind syrup or paste
1 tbsp pure maple syrup or agave nectar
2 tbsp tomato paste (I’ve also just used a 15-oz can of diced tomatoes)
1/2 tsp salt
In a heavy-bottomed pan with a lid, melt the oil over medium heat. Add the garlic and ginger, and let sizzle for 30 seconds. Add the onion and fry until translucent and soft, 2-3 minutes. Stir in the garam masala, cumin seeds, and cayenne, and stir for another 30 seconds until the spices smell fragrant. Add the lentils and broth, increase the heat to high, and bring the mixture to a boil. Stir and lower the heat to medium-low. Partially cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils have absorbed most of the liquid and are very tender. The lentils will be very thick; add a few tablespoons of water if a thinner consistency is desired.
In a small cup, combine the tamarind, maple syrup, tomato paste, and salt. Use a rubber spatula to scrape all of the mixture into the lentils; stir to completely dissolve the flavorings. Simmer the mixture for another 4-6 minutes, stirring occasionally. Adjust the salt to taste and serve immediately.