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Tamarind Brown Lentils

by Edward Daniel
written 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.

What to do next

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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

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

Ingredients

  • 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

Instructions

  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.

 

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