Tamarind Brown Lentils

by Edward Daniel
Caption of Tamarind Brown Lentils. Image by Edward Daniel (c).

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.

Caption of Tamarind Brown Lentils. Image by Edward Daniel (c).
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g brown lentils
  • 5 tbs extra virgin olive oil
  • 1kg onions
  • 1litre water
  • 3 medium sized tomatoes, quartered
  • ½ ginger, chopped
  • 3 cloves of garlic, sliced
  • Fresh tamarind, 2 inches
  • 2tsp oregano
  • small bunch of thyme
  • 1tsb date syrup
  • small bunch of coriander leaves


  1. Soak the lentils in fresh water and set to one side.
  2. In a pan, add the olive oil with onions and cook over a medium heat until the onions turn brown and caramelise.
  3. Add the brown lentils, water, tomatoes, ginger, garlic, tamarind, oregano and thyme and bring to the boil. Reduce to a medium heat and cook for about 20 minutes.

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...

  1. Season with the date syrup. Cook for a further three to four minutes.
  2. Switch off the heat. Remove the stems of the thyme and discard. Add the fresh coriander and serve.


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".


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