Tamarind Lentils

Posted Sun, 02/01/2009 - 8:00am

Summary

Yield
SourceVeganomicon, Marlow and Company, 2007
Prep Time5 minutes

Description

See Book Review: A Review of The China Study.

Ingredients

  • 3 T coconut or peanut oil
  • 3 cloves garlic, minced
  • 1⁄2 -inch cube fresh ginger, peeled and minced
  • 1 large onion, diced
  • 1 t garam masala
  • 1⁄2 t whole cumin seeds
  • generous pinch of cayenne
  • 1 c dried lentils (preferably a small lentil like black or green)
  • 2 c vegetable broth or water
  • 2 t concentrated tamarind syrup or paste (i use quite a bit more)
  • 1 T maple syrup or agave nectar
  • 2 T tomato paste
  • 1⁄2 t salt

Instructions

In a heavy-bottomed pot, sizzle the garlic and ginger in the oil for 30 seconds, add onion and fry until soft, 2–3 minutes. Add spices and stir another 30 seconds. Add lentils and broth and bring to a boil. Stir and lower heat to medium-low, partially cover and simmer for 25–30 minutes, stirring occasionally, until lentils have absorbed most of the liquid and are very tender. Add water if thinner consistency is desired.

In a small bowl combine tamarind, maple syrup, tomato paste, and salt. Add to lentils and simmer for another 4–6 minutes, stirring occasionally. Adjust salt to taste.