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.
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... By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
Ingredients
Instructions
Notes