Tart sweet molassic tamarind infused with aromatic earthy thyme, oregano, coriander, garlic and ginger; Tamarind Brown Lentils.
Slobber over something creamy and yummy. And, pamper yourself.
This dish will dispel your belief that vegan food can’t be wholesome and nourishing.
Make this:
- When you’ve got a potluck and you don’t know who anyone there. Bring this dish as your opening gambit and conversation starter
- When you’ve got packed lunches for the kiddies to prep. The flavour of this dish will deepen over time
- When you’re looking for a shared spread. Festive occasions never looked so good
Tamarind Brown Lentils was inspired by a Trinidadian friend of mine. What I love about this dish is the musky flavour of the tamarind melded with the sweet caramelised onion.
Tamarind Brown Lentils is vegan. It is Trinidadian cuisine at its finest.
What equipment to use
For this recipe, I suggest:
Stove
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Top tip – I use fresh tamarind but make sure that you remove the hard shells of any seeds, otherwise you may accidentally bite into one...
Ingredients
Instructions
