Tamarind Lentils

This, of course, is adapted from the Veganomicon.

even though you cook, always read the recipe through before you start, no surprises 🙂

Oil, 2-3 T for sauteing (I use olive oil, any oil will do in a pinch)

2 cloves garlic, minced  (1T dry)

1/2 inch cube fresh ginger, minced (1/2t dry)

1 onion, diced (medium, large, extra large, the size of your fist is always the best kitchen measure for root measures)

1 potato, diced

1 t garam masala (sweet and smoky, paprika is ok to substitute here, increase to 2 t)

1/2 t cumin

cayenne, a pinch if you don’t like much heat, up to 1/2 t if you do

1 C dried lentils, the smaller the lentils, the faster they cook, so check them as soon as the liquid is absorbed. if they are still not soft enough, add more water a few tablespoons at a time until desired lentil softness is achieved.

1 C vegetable broth. (remember the leftover broth from the seitan?)

2 T tamarind sauce or paste (this could be hard to find, if you have no luck whatsoever, adding barbeque sauce instead will make these into lentil sloppy joe’s, no harm no foul)

1 T maple syrup

2 T tomato paste (ok, I have been known to substitute ketchup if I am out of paste, I’m that kind of guy)

salt to taste (a pinch or two)


in a saucepan, saute the onion, potato, garlic, and ginger.

if you are using dry garlic and ginger, add them next.

measure out all of the dry ingredients into a small bowl so you can add them all together

when the onion and potatoes are softened (not browned) add all of the dry ingredients and stir for 30 seconds

add lentils and broth

bring to boil and lower heat to simmer until most of the water is absorbed.

remember to add more water if its too thick or the lentils aren’t soft enough.

add tamarind, tomato paste, syrup and salt

mix well and cover but turn off the heat.

serve warm over rice with a soft tortilla on the side for eatsy wipeys.


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