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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 161.2
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 350.0 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 5.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Tamarind Lentils calories by ingredient
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Tamarind Lentils

Submitted by: XMYAIMISTRUE

Introduction

From Veganomicon From Veganomicon
Number of Servings: 4

Ingredients

    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 cup dried lentils (black or green preferred…brown are fine, but will be mushier.)
    2 cups veggie broth or water
    2 tsp. concentrated tamarind syrup or paste
    1 tbsp. pure maple syrup or agave nectar
    2 tbsp. tomato paste
    1/2 tsp. salt

Directions

Heat oil over medium heat. Add garlic and ginger and let sizzle for 30 seconds. Add onion and fry until translucent and soft, 2 to 3 minutes. Stir in garam masala, cumin seeds, and cayenne, and stir for 30 seconds until spices smell fragrant.

Add lentils and liquid, increase heat to high, and bring to a boil. Stir and lower heat to medium-low. Partially cover and simmer for 25 to 30 minutes. Stir occasionally until lentils have absorbed most of the cooking liquid and are very tender. The lentils will be very thick….if you want a thinner consistency, add a few tbsps of water.

In small bowl, combine tamarind, maple syrup/agave, tomato paste, and salt (note: it won’t look or smell too pretty, but stick with it - trust me). Use rubber spatula to scrape all of the mixture into the lentils.

Stir to completely dissolve all the flavorings. Simmer for another 4 to 6 minutes. Adjust salt to taste.

Number of Servings: 4

Recipe submitted by SparkPeople user XMYAIMISTRUE.






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Member Ratings For This Recipe

  • My new comfort food! So simple to cook, with ingredients I always have in the pantry. Makes 4 really good sized servings. Tangy, spicy without being hot, and oh so satisfying. I had mine with some pita bread warmed in the oven. Will have another serve for dinner tomorrow night, it's so good. - 4/11/13

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  • This is a very good recipe, goes excellent with the messy rice from the same book. - 6/5/09

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  • This is the recipe I've been looking for! I love the flavor of tamarind and recently purchase a jar of paste from an Indian market. I will definately make this tomorrow. Thanks For sharing. - 3/7/09

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